… 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.
Ingredients
- 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
Method
- 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.