This recipe for Roasted Beetroot Salad and Orange Tahini Dressing is perfect to add to your collection. It’s a great starting point to which you can adjust quantities and change ingredients to suit your tastes.

I love eating fresh, vibrant salads and try to eat a salad a day. Occasionally I get stuck in a lettuce, tomato, cucumber rut and then I just feel ‘meh’ about eating said salad. As soon as I start to skip my daily salad I know I have to step it up a notch and thankfully having a roasted beetroot salad with orange tahini dressing get’s me excited about salad again.

Why I love this salad

It’s vegan, gluten free and oil free 🙂

Filled with fresh baby spinach and rocket, juicy orange segments, chopped walnuts and a soft cashew cheese, it’s so yummy! The perfect side salad to add to your meal.

And let’s not forget about the beetroot. The first thing you want to do is roast your beetroot, this is the longest part and you want to allow time for them to cool before adding to the salad. To roast beetroot, wash and trim the beetroot and place them in a covered baking dish, roast at 180°C/356°F for about 20 minutes or until they are as soft as you like them. I like mine to still be a little firm.

Remove beetroot from the oven and allow to cool enough to be able to peel and cut them.

Then just toss all your ingredients together in a large mixing bowl. Add tahini & orange dressing just before serving and voila!

Dressing for the roasted beetroot salad

For the dressing use a mixture of freshly squeezed orange juice, orange zest, tahini, apple cider vinegar, maple syrup, finely chopped parsley and salt to taste. Adjust quantities to taste and pour over salad, remember you can always add more of something, but it’s hard to tone down a flavour once you’ve added too much!

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roasted beetroot salad and orange tahini dressing

This recipe for Roasted Beetroot Salad and Orange Tahini Dressing is perfect to add to your collection. It's a great starting point to which you can adjust quantities and change ingredients to suit your tastes.

 

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine vegan

Servings 4 people

Calories 330 kcal

Equipment

• salad bowl
• baking tray

Ingredients

  

1x2x3x

• 2 cup spinach
• 2 cup rocket
• 3 baby beetroot
• 1 oranges
• 1/2 cup walnuts chopped
• 1/4 cup cashew cheese

Dressing

• 2 tablespoons orange juice fresh squeezed
• 1/2 teaspoon orange zest
• 1/3 cup tahini I use hulled tahini
• 1 teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 cup parsley finely chopped
• salt to taste

Instructions

 

• In a covered baking tray, roast baby beetroots at 180°C for about 20 minutes.
• Peel and cut.
• Mix with baby spinach, rocket, orange segments, chopped walnuts and cashew cheese, or a soft white cheese of your choice.
• Pour dressing over salad, lightly toss and serve!

Dressing

• mix all dressing ingredients together, tasting and adjusting quantities to suit your taste

Notes

Adjust quantities to taste and pour over salad, remember you can always add more of something, but it’s hard to tone down a flavour once you’ve added too much!

Calories: 330kcalCarbohydrates: 24gProtein: 9gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gSodium: 219mgPotassium: 635mgFiber: 5gSugar: 12gVitamin A: 2088IUVitamin C: 37mgCalcium: 112mgIron: 3mg

Keyword beetroot, salad, side salad, sides

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