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.
Equipment
- salad bowl
- baking tray
Ingredients
- 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!