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Spring Salad with Tahini Beet Dressing

Author: Mona Elkadri
Photographer: Vicky Bartel
1 year ago
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Serves 2

For the salad:

  • 3 cups baby arugula and spinach mix
  • ½ cup spicy mustard micro greens for garnish
  • 3-5 peeled French carrots
  • 1 tbsp honey
  •  aalt and pepper to taste
  • ¼ cup fresh-shelled English peas
  • 1/3 cup feta cheese

Preheat your oven to 375 degrees. Toss carrots in a bowl with honey, salt, and pepper. Transfer to a lined baking sheet and bake for 20-30 min, or until the carrots caramelize on the bottom. Set aside to cool.

For the salad assembly, layer ingredients starting with the baby spinach and arugula mix, then the mustard micro greens, English peas, and feta cheese, then top with your roasted carrots and dressing to enjoy.

For the dressing:

  • ½ cup tahini
  • 2 cooked and peeled beets
  • 1 tbsp honey
  • ¾ cup fresh lemon juice
  • 2 tsp Himalayan salt

Add all the dressing ingredients into a food processor, and blend until the elements are fully incorporated with a smooth consistency.

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