Roast Root Vegetable Salad with Tahini Dressing
Ingredients
- 3 medium potatoes
- 2 medium beetroots
- 2 handfuls rocket
- Kernels from 1 sweetcorn cob
- 1 avocado
- 2 tablespoons toasted pine nuts
- 2 spring onions
- 2 tablespoons olive oil
- Salt flakes
Beetroot hummus
- 1 large roasted beetroot
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic
- 2 heaped tablespoons tahini
- 1 tablespoon white miso
- Chilli flakes (optional)
- 1/4 cup extra virgin olive oil
Tahini dressing
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 pinch sea salt
- 1 clove garlic
- 3 to 6 tablespoons water
Preparation
Preheat the oven to 200°C. Lay the potato and beetroot slices on a prepared baking tray. Drizzle with olive oil, sprinkle with salt flakes and bake for 30 to 40 minutes until golden.
Plate with rocket, sweetcorn kernels, avocado and pine nuts. Toss in the tahini dressing and top with dollops of beetroot hummus.
Beetroot hummus
Preheat oven to 200°C. Drizzle the beetroot with olive oil, wrap tightly in foil, and roast for one hour until tender. Set aside to cool to room temperature.
Peel and quarter the beetroot and place it in a food processor. Blend until only small bits remain.
Add the lemon zest, lemon juice, salt, black pepper, garlic, tahini, white miso, and chilli flakes if using. Blend until smooth.
Drizzle in the olive oil while blending. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If too thick, add a bit of water.
Tahini dressing
Add tahini, lemon juice, salt, garlic and maple syrup to a medium mixing bowl. Whisk to combine.
Slowly add water a little at a time, whisking until creamy and smooth.
Tips
The secret to a great salad is a great dressing; dress salads as if they are preparing for a red carpet event. Master a few dressings to pair with different salads. You can create impressive dishes from kitchen essentials when you think there's nothing to cook.
