Beetroot and Blackberry Salad with Tahini Dressing
This beetroot salad uses the entire beetroot: root, stems and leaves. The earthy beetroot and sweet apple pairs beautifully with the creamy lemon and tahini dressing, which brightens up the flavours. Vegan and gluten free.
Servings: 4
Calories: 200kcal
Ingredients
- 2 medium-sized raw beetroots with stems and leaves attached approx 500g
- 1 apple
- 2 spring onions (scallions) chopped
- 1 handful blackberries or raspberries fresh or thawed
- ½ cup (75g) unsalted walnuts
For the Lemon Tahini Dressing
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons tahini
- 3 teaspoons extra virgin olive oil
- 1 clove of garlic minced
- ¼ teaspoon sea salt
- Pinch of freshly ground black pepper
Instructions
- Cut the beetroots away from the stems and wash the roots, stems and leaves well. Cut off any long root tails, then without peeling, grate the beetroot into a large bowl.
- Wash and grate the unpeeled apple into the bowl. Slice the purple beet stems, chop the green beet leaves and them, along with the spring onions, to the bowl. Toss gently and set aside.
- In a frying pan, dry toast the walnuts over a medium heat for 2-3 minutes until fragrant but not dark. Set aside.
- To make the dressing, mix all ingredients in a blender or shake in a jar until well combined.
- To serve, pile the salad on plates, top with the blackberries or raspberries and toasted walnuts, then drizzle with the dressing.
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 288mg | Fiber: 3g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 5.7mg | Calcium: 36mg | Iron: 1.2mg