Roasted Beet Salad with Tahini Lemon Sauce - Vegan
Friday, March 22, 2019
Edit
Plus a rainbow on the plate! Here you go- the prettiest side dish ever, perfect for healthy eating and packed with earthy roasted beets and fresh zesty tahini lemon sauce! I loooooove beets!
Ingredients
Roasted Beets
- 6-8 medium beets (yellow or red)
- 3 tablespoons olive oil
- kosher salt
Tahini Dressing:
- 2 cloves garlic
- 2 tablespoons tahini
- ½ red fresno chili (with seeds)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup (optional- omit if doing Whole30)
- 3 tablespoons hot water
- kosher salt
- toasted sesame seeds and minced chives
Instructions
- Preheat oven to 400°F.
- Place beets on a foil covered sheet pan. Drizzle with the olive oil and sprinkle with kosher salt. Cover tightly with the foil making a packet. Roast until the beets are tender when pierced with fork, about 20 minutes.
- Cool on the sheet pan. Peel the beets by rubbing the skin off, and trimming the stem.