Beet Salad with Lemon Tahini
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
For the Salad:
  • 1-2 beets, roasted & sliced
  • A few handfuls lettuce
  • About ½ cup cubed firm tofu
  • About ½ cup peas
  • 1-2 scallions, white and green parts, sliced thin
  • Handful toasted sunflower seeds or other nuts
  • Honey, for drizzling
  • Sugar, for sprinkling
For the Dressing:
  • ¼ teaspoon minced garlic, or ground in mortar and pestle
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1-2 teaspoons honey or sweetener of your choice
  • 1-3 tablespoons water or extra-virgin olive oil (or a combination)
  • Sea salt and fresh black pepper
Instructions
  1. Roast the beets in a 450 degree oven wrapped in foil with a drizzle of olive oil and a few pinches of salt. Roast for 40-60 minutes; they're done when a fork slides in easily.
  2. Remove from the oven and set aside to cool. Once they're cool to the touch, slide the skin off the beets. It should come off pretty easily. Slice beets, drizzle with a bit of the honey, and sprinkle with a few pinches of sugar. Place in the refrigerator to chill.
  3. Make the dressing: Use a mortar and pestle (if you have one, otherwise with a knife) to grind together the garlic and a pinch of salt to create a paste. Directly in your mortar bowl (or place garlic paste in a small bowl) add the tahini, lemon, and honey and mix together. Thin with a bit of water or olive oil until it's a drizzle-able consistency. Adjust lemon, honey, salt, and pepper to taste.
  4. Assemble the salad with the lettuce, sliced beets, tofu, peas, and scallions. Drizzle the with dressing and top with the toasted seeds or nuts.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=2441