Roasted Beet Tahini Salad

Ingredients

• 1.5 lb medium beets
• 1 tbsp olive oil
• ¼ tsp sea salt
• ¼ cup tahini
• 3 tbsp lemon juice
• 1 whole garlic clove, minced
• 2 tbsp water
• ¼ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• ½ cup pomegranate seeds
• ¼ cup pumpkin seeds (raw)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Scrub the beets under cold water to remove any dirt, then trim the stems and roots. Toss the whole beets with 1 tablespoon of olive oil and 0.25 teaspoon of salt, then place on a baking sheet.

2. 2

   Roast the beets for 30–35 minutes, until a fork easily pierces the center and the skin wrinkles slightly. Remove from the oven and let cool for 5 minutes until they're cool enough to handle.

3. 3

   While the beets cool, whisk together the tahini, lemon juice, minced garlic, water, 0.25 teaspoon salt, and pepper in a small bowl. The dressing should be pourable and creamy; add more water 1 tablespoon at a time if it's too thick.

4. 4

   Once the beets are cool, rub away the papery skin with a paper towel, then cut them into wedges or 1-inch cubes. Place them in a large bowl and drizzle with the tahini dressing and 1 tablespoon of olive oil, tossing gently to coat.

5. 5

   Toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Pour them onto a plate to cool slightly, then add to the salad.

6. 6

   Top the salad with fresh parsley, mint, and pomegranate seeds. Taste and adjust the seasoning with additional salt and pepper if needed, then serve at room temperature or chilled.

Tools you’ll need

• Baking sheet
• Oven
• Small whisk or bowl
• Large mixing bowl
• Dry skillet

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