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
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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.