Roasted Beet Salad with Tahini Lemon Sauce - Vegan

Ingredients:

For the Roasted Beets:

• 6-8 medium beets (yellow or red)
• 3 tablespoons olive oil
• Kosher salt

For the Lemon Tahini Sauce:

• 2 cloves garlic
• 2 tablespoons tahini
• ½ red Fresno chili (with seeds)
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 tablespoon maple syrup (optional, omit for Whole30)
• 3 tablespoons hot water
• Kosher salt

For Garnish:

• Toasted sesame seeds
• Minced chives

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare Beets:

   • Place the beets on a foil-covered sheet pan.
   • Drizzle with olive oil and sprinkle with kosher salt.
   • Cover tightly with foil, creating a sealed packet.
   • Roast in the oven until the beets are tender when pierced with a fork, about 20 minutes.

3. Cool and Peel Beets:

   • Allow the beets to cool on the sheet pan.
   • Once cooled, peel the beets by rubbing the skin off and trim the stems.
   • Slice the beets thinly with a sharp knife and arrange them on a platter.

4. Make the Lemon Tahini Sauce:

   • In a blender jar, combine garlic, tahini, Fresno chili, olive oil, lemon juice, maple syrup (if using), and hot water.
   • Puree on high until smooth.
   • Season to taste with kosher salt.

5. Assemble the Dish:

   • Drizzle the lemon tahini sauce over the sliced beets.
   • Garnish with toasted sesame seeds and minced chives.
   • Serve immediately.

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Enjoy your vibrant and flavorful dish! If you have any other recipes or questions, feel free to ask.