Beetroot Tahini

SALAD RECIPE WITH BEETROOT TAHINI:

Roasted Baby Cauliflower Spiced Chickpeas Beetroot Tahini

What could be more scrumptious than whole roasted baby cauliflower? Combine them with spiced chickpeas and beetroot tahini, and you’ll have a middle eastern inspired salad that won’t disappoint.

Print Recipe

5 from 5 votes

Beetroot Tahini

This Beetroot Tahini is a striking and hearty salad dressing. Perfect if you want to add some colour to your salad recipe!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Salad Dressing

Cuisine: International

Keyword: Dressing

Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Plant Based, Vegan, Vegetarian

Food Group: Fruit, Vegetables

Servings: 4 people

Calories: 208.75kcal

Author: Amy Chung

Ingredients

• 3 beetroot
• 2 garlic, cloves
• ½ cup tahini
• 3 tbsp lemon juice
• salt, to taste
• pepper, to taste

MetricUS Customary

Instructions

• Bring a small pot of water to boil. Remove the leaves and stem from the beetroot and place into the pot. Reduce to a simmer and place the lid on. Simmer for at least 30 minutes until they are tender. Remove from the pot, let it cool and with your fingers remove the skin, which should slide off easily.
• Add the beetroot, tahini, garlic cloves, a pinch of salt and pepper into a food processor. Blend until pureed. 

Equipment

Lemon Lime Squeezer

Mixing Bowl

Measuring Cups & Spoons

Whisk Small

Nutrition

Calories: 208.75kcal | Carbohydrates: 13.6g | Protein: 6.34g | Fat: 16.04g | Saturated Fat: 2.25g | Sodium: 58.84mg | Potassium: 349.16mg | Fiber: 3.13g | Sugar: 4.45g | Vitamin A: 40.4IU | Vitamin C: 9.1mg | Calcium: 54.85mg | Iron: 1.82mg

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