After spending Thanksgiving in the warmth of south Texas, I returned to St.Louis where real winters exist and snow is on the way. Living here for more than a year now has made me appreciate the warm weather I was accustomed to in Texas even more. I’ve also learned that life doesn’t have to stop when it gets cold outside. Unlike icy days in Houston, schools and offices actually stay open and drivers will still go out on the road – EVEN if it snows. (Houston friends in disbelief: yes, it’s true.) While a new concept for me, I’ve decided to embrace it. I’ve decided to do as Midwesterners do: bundle up and keep going.
While making an effort to appreciate all the good that winter has to offer, I’ve started embracing the season’s produce even more. Squash, sweet potatoes, citrus fruit and big, beautiful beets – which brings me to this salad. If you’re like me, you don’t have any desire to eat salad when it’s cold outside. I understand the feeling, but this salad is different. There’s no lettuce – just oven roasted beets dressed in a tangy and sweet combination of lemon, tahini and honey. This superfood salad will help you fight off a cold from your sniffling coworker while bringing you an appreciation for winter’s harvest.
Oh and did I mention it’s delicious?!
ROASTED BEET SALAD WITH TAHINI DRESSING
2 large beets (I used one red and one yellow)
3 tbsp chopped parsley
extra virgin olive oil
For Tahini Dressing:
1/4 c tahini
1 tbsp honey
3 tbsp olive oil
chopped parsley (for topping)
chopped pistachios (for topping)
Trim leaves from beets and wash thoroughly. Roast whole beets in oven at 400 degrees Fahrenheit for 1 hour or until they can be easily pierced with a fork. Remove from oven and allow to cool completely. Once cool, peel skin from beets and cut into cubes. Place in a bowl and toss with olive oil, the juice of one lemon, chopped parsley and salt to taste. Set aside.
Combine dressing ingredients in a small bowl and whisk to combine. If dressing is too thick, slowly add water until desired consistency is reached.
Plate beet mixture and drizzle with tahini dressing. Top with chopped parsley, pistachios and serve.