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.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: American, International, Vegan, Vegetarian, Western
2medium-sized raw beetroots with stems and leaves attachedapprox 500g
1apple
2spring onions (scallions)chopped
1handful blackberries or raspberriesfresh or thawed
½cup(75g) unsalted walnuts
For the Lemon Tahini Dressing
3tablespoonsfresh lemon juice
1 ½tablespoonstahini
3teaspoonsextra virgin olive oil
1cloveof garlicminced
¼teaspoonsea salt
Pinchof 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.