Love food Salads

Roast beetroot salad…

… with ginger and tahini dressing

Roasted beetroot is a great way of eating beetroot. Serving it with a mix of salad leaves or rocket as I have (in the pic), plus the ginger and tahini dressing makes it a very lovely salad.


  • 500g raw beetroot cut into wedges
  • 4 tbsp olive oil
  • 4 thyme sprigs
  • 2 tbsp tahini
  • 1/2 large lemon, juice
  • 1 tsp maple syrup or honey
  • 1 tsp finely grated ginger
  • 1 small garlic clove crushed
  • 1/4 tsp ground turmeric
  • salad leaves or rocket


  • Toss the beetroot wedges with 3 tbsp olive oil, season and spread out in a roasting tin. Roast for 20 mins (190C), then stir in the thyme and roast for a further 20/25 mins.
  • Put the remaining 2tbsp oil, tahini, half the lemon juice, maple syrup or honey, ginger, garlic and turmeric on a bowl. Add a small amount of water and mix with a fork. It will thicken up. Keep adding water until you have a good consistency to drizzle over the salad. You can also keep adding a bit more of the other half of the lemon juice at a time to get the right taste for you. We don’t like our dressings to be too lemony.

Tip: The beetroot will take a very long time to cook if the wedges are too thick. A 1cm thickness is about right. Check its ready by piercing with a knife to see if the the knife goes through easily.

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