Ingredients
Scale
Roasted Beets
- 4–5 medium beets, I used golden and chioggia
- 1 tsp sea salt
- 2 Tbsp olive oil
Salad
- 1 carrot, sliced (I like to use a vegetable peeler)
- 1 cup cherry tomato, halved
- ¼ cup pecans, chopped
Dressing
- ¼ cup tahini
- ¼ cup lemon juice
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 tsp maple syrup
- 3 garlic cloves, chopped
- 2 Tbsp fresh dill, chopped
- ¼ tsp black pepper
- ½ tsp sea salt
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Peel the beets and slice about ¼ inch thick (I like to use a mandolin). Lay them on the baking sheet and sprinkle the salt and drizzle the olive oil. Bake for 10 minutes and let cool to room temperature.
- Add all the dressing ingredients to a jar and place a lid on top and shake until combined.
- Add the beets, carrots, cherry tomatoes and pecans to a bowl and toss with about half the dressing (see notes).
- Let the salad set in the refrigerator for about 30 minutes and then add more dressing if desired.
Notes
- I do sometimes have some dressing left over but I find that the salad soaks it up so it is nice to have a little extra if it gets dry. Feel free to use as much as you prefer.
Nutrition
- Serving Size: 4