Previous Next

1 / 2

Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

It looks like a restaurant plate, tastes sweet tangy and nutty, and every bite stays crisp and clean ✨

Ingredients

• 🫒 15 ml olive oil (1 tbsp / ½ fl oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🍠 600 g raw beets, scrubbed (4 medium / 1.3 lb)
• 🍊 2 oranges, peeled and segmented
• 🌿 80 g arugula (3 cups / 2.8 oz)
• 🧅 60 g red onion, very thin slices (½ cup / 2.1 oz)
• 🌰 40 g pistachios, roughly chopped (⅓ cup / 1.4 oz)
• 🌿 10 g parsley, chopped (⅓ cup / 0.35 oz)
• Tahini citrus dressing
• 🥄 60 ml tahini, well stirred (¼ cup / 2 fl oz) sesame
• 🍊 60 ml fresh orange juice (¼ cup / 2 fl oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🫒 30 ml extra virgin olive oil (2 tbsp / 1 fl oz)
• 🍯 15 ml honey or maple syrup (1 tbsp / ½ fl oz)
• 🧄 2 g garlic, finely grated (½ clove / 0.07 oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• 💧 15–45 ml cold water, as needed (1–3 tbsp / ½–1½ fl oz)
• Finish
• 🌺 2 g ground sumac (½ tsp / 0.07 oz), optional

Preparation

• 1 Roast the beets Preheat the oven to 200°C (392°F). Place beets on foil, drizzle with 15 ml olive oil (1 tbsp / ½ fl oz), season with a pinch of salt and pepper, then wrap tightly. Roast for 55–65 min until a knife slides in easily.
• 2 Cool and peel cleanly Let beets cool 10 min. Rub off the skins with paper towel, then cut into wedges or thick slices.
• 3 Make the dressing Whisk tahini, orange juice, lemon juice, honey, garlic, and salt. Whisk in olive oil. Add cold water 1 tbsp at a time until silky and drizzleable.
• 4 Build the salad base On a wide platter scatter arugula and thin red onion slices. Arrange roasted beets and orange segments on top.
• 5 Finish like a restaurant Drizzle the tahini citrus dressing over everything. Sprinkle pistachios and parsley. Add optional sumac right before serving.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print