Groentetas recipe: Beet salad

This recipe was created by and cross-posted by the Green Office. Groentetas offers affordable vegetable bags containing local and seasonal produce.

Beet Salad

The winter veggie season is almost over but we can enjoy the last few beetroots! Beetroots are sweet, earthy and extremely good for you. You can also vary a lot with them in recipes. The recipe below uses both red and yellow beets.

 

Photo of beet salad

Ingredients 

Roasted Beets:

  • 6-8 medium beets (red/yellow)

  • 3 tablespoons olive oil

  • Salt and pepper
     

Tahini Dressing:

  • 2 cloves garlic

  • 2 tablespoons tahini

  • 3 tablespoons olive oil

  • 3 tablespoons lemon juice

  • 1 tablespoon maple syrup

  • 3 tablespoons hot water

  •  salt
     

For the final finish:

  • (Toasted) sesame seeds
  • Chives

Instructions

  1. Preheat oven to 200掳C.

  2. 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.

  3. Cool on the sheet pan. Peel the beets by rubbing the skin off, and trimming the stem.

  4. Slice them thinly with a sharp knife and arrange them on a platter.

  5. While the beets are cooling make the Lemon Tahini Sauce. Add all of the ingredients to the jar of a blender and puree on high until smooth. Season to taste with kosher salt.

  6. Drizzle the sauce over the beets and then sprinkle with toasted sesame seeds and minced chives and serve immediately.

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