Beet, Avocado & Tahini Salad
Sometimes the best recipes truly are the simplest ones. This beet and avocado salad with tahini could not be more basic, however, the combination of flavors pairs so well together that it’s no surprise that this turned into one of our favorite salads of the season. If you find yourself at the farmers market this weekend do yourself a favor and grab a giant bundle of beets, a bunch of parsley and whip this up. You’ll thank me later!
Happy salad season everyone.
Beet, Avocado & Tahini Salad
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 1 bunch of beets, greens removed and roots cut into 1/2 inch chunks
- melted ghee or olive oil for roasting
- 1/2 of a small onion, peeled and chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 3 tablespoons tahini
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 large avocado, peeled and cut into 1/4 inch pieces
- sesame seeds and parsley for garnish, if desired
Preparation
- Preheat the oven to 400F. Drizzle the beets with melted ghee or olive oil and sprinkle with salt and pepper. Roast until tender, about 25-20 minutes.
- Using an immersion blender or small food processor blend together the onion, oil, vinegar, tahini, water and salt until smooth. Taste for seasonings and adjust as needed.
- Toss the beets and avocado with the dressing and sprinkle with minced parsley and sesame seeds.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary