{Recipe} Roast Beetroot and Walnut Salad with Maple Tahini Dressing

VVP

Yes, I am running behind schedule with this blog post. But, it must be Monday somewhere in the world*. So, on that basis, I am on time. For those readers who are enjoying a beautiful Tuesday, the last day of 2013, let’s just go with an old adage: better late than never!

This is a salad that I developed for the November Virtual Vegan Potluck. In a moment of uncharacteristic indecisiveness, I decided to develop a different beetroot salad and feature that at the potluck instead. Now, it is time for this over-looked salad to shine!

If you want to save prep time or don’t want to use your oven on a hot day (and we have had a few of those lately,  in my part of the world), you can use canned beetroot instead of oven-cooked.

VVP4

Ingredients

3 medium beetroot (beets)

3 cups mixed lettuce leaves

2/3 cup raw walnuts

1/4 cup chopped shallots (green/spring onion)

1/2 cup white beans (eg. cannellini)

1/4 cup cherry or grape tomatoes

for the dressing:

3 Tbsp tahini (sesame paste)

1 Tbsp freshly squeezed lemon juice

1 1/2 Tbsp vinegar (balsamic or apple cider)

1/2 tsp maple syrup or other liquid sweetener

1 clove garlic, minced

1/2 – 1 Tbsp water

1/8 tsp salt

Method

1. Remove the stalks and wash the beetroot. Poke a few holes in each beetroot with a skewer or fork. Wrap each beetroot in foil. Bake on an oven tray at 200C/400F for about 60-70 minutes. Alternatively, you can cut each beetroot into wedges and toss the wedges in olive oil before roasting in an oven-proof dish on 200C/400F for about 35 minutes (if using this method, I don’t remove the skin).

2. While the beetroot is cooking, prepare the walnuts. Heat a fry pan or skillet on a low heat, then add the walnuts and cook until they begin to brown. Remove from heat and set aside.

3. Make the dressing: Add all the ingredients, except water, to a jug or small mixing bowl. Stir well with a fork. Add 1/2 Tbsp of water, and stir well. If you prefer a smoother consistency, add the additional 1/2 Tbsp.

4. Once the beetroot has cooked, set the tray aside to cool for a little while so that the foil does not burn your hands. You may want to use an oven glove. Allow the beetroot to cool, then cut into wedges. I find it easier to remove the skin once the beetroot is in wedge form.  The skin should come away easily.

5. Spread the lettuce leaves across a platter or large serving plate. Then sprinkle the shallots, beans, tomatoes and walnuts over the leaves. Place the beetroot across the top.

6. Drizzle the salad with the dressing prior to serving.

VVP5

Ony one tiny vegan was offered the salad. The others were at school and pre-school when I served this for lunch at my parents’ house. Happily, Little Baker enjoyed the salad, and even ate the leaves.

***

* I just checked; it is still Monday in Salt Lake City and Vancouver!

Happy 2014, friends. I am going to take a short break from blogging. The weather is beautiful, my children are on school holidays, and…well, do I really need another reason? 🙂

Each Monday (oops!), I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.

Ally 🙂

%d bloggers like this: