zoom Roast beetroot with ginger-tahini dressing
  • Save to your scrapbook
  • Save to your scrapbook

    Roast beetroot with ginger-tahini dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roast beetroot with ginger-tahini dressing

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

    Serves: 4

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    2 stars

    Glossary