Roasted Vegetable Salad with Lemon-Tahini Dressing
The bright and rich tahini dressing brings together the roasted vegetables in this tasty and hearty salad.
Ingredients
For the Vegetables:
1beet, scrubbed and left whole with skin on
3Tbspred wine vinegar
2Tbspsalt
20sprigs thyme
2 carrotscut into bite-sized pieces
½butternut squashpeeled, cut into bite-sized pieces
6oz Brussel sproutsbottoms trimmed, cut in half
½red onioncut into ¼” slices
¼cupvegetable oil
For the Lemon-Tahini Dressing:
1clove garlicfinely minced
3tspDijon mustard
3tsphoney
¼cupextra virgin olive oil
1/3cuptahini paste
Zest of 2 lemons
Juice of 2 lemons
Kosher salt to taste
Instructions
Cook beet for 90 minutes in boiling water with red wine vinegar and salt and 10 sprigs of thyme, or cook until beet is completely tender and cooked through.
Preheat oven to 400F.
When beet is cooked, remove from liquid and use a paper towel to remove skin.
Cut beet into ¾” cubes and season lightly with salt and set aside for later.
Toss the carrots and butternut squash in some vegetable oil and salt and 5 sprigs of thyme.
Place carrots and butternut squash on parchment paper on a sheet tray.
Toss the Brussel sprouts and red onion slices in some vegetable oil and salt and 5 sprigs of thyme.
Place Brussel sprouts and red onion slices on parchment paper on a separate sheet tray.
Roast vegetables until they have taken on color and are cooked.
*Note, it will take longer to roast the squash and carrots compared to the Brussel sprouts and onions.
When the vegetables are cooked, remove from oven and rest at room temperature.
For the dressing, combine all dressing ingredients and blend with an immersion blender until smooth.
Assemble plates with roasted vegetables and beets, and top with the lemon-tahini dressing.
Notes
Any extra dressing can be saved in the fridge for future meals.