Ingredients: |
Ingredients: 6 medium to large beets, any colour, roasted or you can try to buy them already cooked at the grocery store
nonstick cooking oil spray
1 cup tahini sesame seed paste (made from light coloured seeds), room temperature
3/4 cup lukewarm water, or more for consistency
1/4 cup freshly squeezed lemon juice (or more to taste)
heaping 1/2 tsp salt
3 cups spring greens, baby kale or baby spinach
6 tbsp pine nuts, lightly toasted in a skillet
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Directions: |
Directions:1. To learn how to roast beets, go to her website, find the recipe and it will show you how. Roasting takes 1-2 hours depending on the size of your beets. Before preparing the salad, beets should be peeled (wear disposable gloves) and allowed to return to room temperature (this step can be done 1-2 days ahead).
2. To make the tahini dressing, combine tahini paste, lukewarm water, lemon juice and heaping 1/2 tsp of salt together in food processor till sauce is creamy and ivory-coloured. Scrape down the sides of the processor periodically during processing. After a minute or so of processing, sauce will turn into a rich, smooth paste. Slowly add more water, continuing to blend until it reaches the consistency of a thick salad dressing. Taste and add more lemon juice or salt, if desired before removing from the processor. With this recipe, you will end up with more dressing than you will use. Keep it in a sealed Tupperware container for up to a week in the fridge. It goes great on salads or as a sauce for fish or chicken. Can be made 1-2 days ahead. It may thicken in fridge, but can easily be brought back to the proper texture by stirring in a little warm water.
3. To serve: Mound 1/2 cup of greens onto each salad plate. Slice one roasted beet per plate and lay it on top of the greens. PUT A PIECE OF WAX PAPER TO COVER YOUR CUTTING BOARD BEFORE SLICING BEETS AND WEAR GLOVES. Sprinkle the beets lightly with salt. Pour 1-2 tbsp tahini sauce over the top of each sliced beet, then sprinkle each beet with 1 tbsp toasted pine nuts. |
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