serves 4 as a side dish, or 2 as a lunch sized meal
Course: Lunch, Main Course, Salad
Cuisine: Gluten-free, Vegan
Keyword: beets, sweet potato, tahini
Author: Trish | The In Fine Balance Food Blog
4-5beetsstem-ends removed, peeled and cut into bite-sized pieces
3large fat carrotspeeled,cut into 2 inch chunks
1sweet potatopeeled, cut into 2 inch pieces
1-2teaspoonsolive oil to coat
1teaspoonherbs de provinceor your favourite dried herb
a pinch of salt and pepper
2tablespoonslemon juiceabout half a lemon
1cloveof garlicgrated or pressed through a garlic press
1teaspoonfresh ginger grated
2teaspoonstamari or soy sauce
1-2teaspoonsliquid sweeteneragave, maple syrup or honey
salt and pepper to taste
To Finish Salad:
1/4-1/3cupeach coarsely chopped parsley and cilantro
Preheat oven to 400, while you prep the veggies.
Toss beets and carrots into a glass baking dish and using your hands, coat them with olive oil. Sprinkle with herbs de province (or any other herb you liksalt and pepper. Bake at 400.
After about 20 minutes,,,,,
Chopped and peel sweet potato and coat with a bit of olive oil. Add to the baking dish with the beets and carrots, stir all the veggies around to get some of the seasonings onto the potatoes. Bake until all vegetables are fork-tender, another 20-30 minutes.
To make the dressing, combine all dressing ingredients in a bowl large enough to hold the roasted vegetables once they come out of the oven and are cooled. Be sure to taste dressing for seasonings. Add more sweetener or salt as needed.
Once vegetables have mostly cooled, but a bit warm is okay, add them to the bowl with the dressing. Toss well to coat. Add parsley, cilantro and seeds and toss everything well.
Serve at room temperature or chilled. Will keep for a couple of days, refrigerated.
Beets tend to take a longer to cook and soften than the sweet potatoes, so I get the carrots and beets in the oven first. Wait 15-20 minutes, then add the sweet potatoesThere are no hard and fast rules about ratios here, use what you have on hand. Use all beets if you want. Skip the Sweet potatoes. It really does not matter.This dressing. This... dressing... is just so good. You will want it on everything. And really. It goes with everything. Make extraThis salad works well as part of a buddha bowl. Add your favourite grain and a pile of greens then drizzle the tahini sauce over all of it.