zoom Roast beetroot with ginger-tahini dressing
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    Roast beetroot with ginger-tahini dressing

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    Roast beetroot with ginger-tahini dressing

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4


    500g small-medium beetroot, trimmed and cut into wedges
    4 tbsp olive oil
    4 thyme sprigs
    2 tbsp tahini, well stirred
    ½ large lemon, juice
    1 tsp honey or maple syrup
    1 tsp finely grated ginger
    1 small garlic clove, crushed
    ¼ tsp ground turmeric
    handful salad leaves, to serve


    1. Preheat the oven to 190˚C, gas mark 5. Toss the beetroot wedges with 2 tbsp olive oil, season and spread out in a roasting tin. Roast for 20 minutes. Stir in the thyme and roast for 20-25 minutes, until the beetroot is tender.

    2. Put the remaining 2 tbsp oil in a small blender or food processor with the tahini, lemon juice, honey or maple syrup, ginger, garlic and turmeric. Add 100ml lukewarm water, season and blend until smooth. This makes a thick dressing, so loosen it with a little extra water, if liked.

    3. Spoon the dressing over the roast beets and serve accompanied by the salad leaves and some griddled flatbreads, if liked.

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue


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