After a week of every day pasta, I finally go back to something light and fresh. And beetroot was on sale in my local online grocery store, so I bought a bunch of them. Some I juiced to make my pink pasta but most of them were just roasted and turned to salad.
I love this salad cause it is so easy to prepare, very light and fresh. I live in Indonesia where everyday is so humid and hot, so having this served cold was such a refreshing treat. This salad is also very filling because beets are starchy, I’d like to think they are just prettier and healthier potatoes.
Ingredients:
2 lbs/1 kg medium beets about 6 of them
4 tbsp olive oil -divided (use some to roast the beets)
1 shallot -thinly sliced
1 small lemon -juiced, zested
1 sprig fresh dill -roughly torn
1/2 cup plain Greek yogurt
2 tablespoon tahini
Salt and pepper
2 tbsp walnut -roughly chopped
Instructions:
- Preheat the oven to 425 F.
- Wash the beets before coating each of them with olive oil. Wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, depending on the size of your beets. When you can pierce the beet with a fork easily, they are done.
- Let them cool enough to handle. Rub the beets to remove the skins. The skin should be easy to remove.
- Slice them up or cut into wedges, then place them in a large mixing bowl. Add olive oil, lemon juice and zest, torn dill, shallot, salt and pepper and toss them together to combine.
- Mix the yogurt and tahini and top the mixture on the salad, garnish with some lemon peel/more dill and chopped walnut, serve immediately. Enjoy!