Beetroot and Blackberry Salad with Tahini Dressing
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
200 kcal
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Course
Salad
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Cuisine
American, International
Beetroot and Blackberry Salad with Tahini Dressing
Description
The Beetroot and Blackberry Salad with Tahini Dressing features shredded unpeeled beetroot and apple mixed with chopped beet stems, leaves, and spring onions. The raw, grated vegetables provide a crisp, refreshing base with mild sweetness from the apple and earthiness from the beet components. Toasted walnuts enhance the texture with a warm nuttiness.
The dressing blends fresh lemon juice, tahini, olive oil, minced garlic, salt, and black pepper into a smooth sauce that complements the sweet and earthy flavors without overpowering them. Fresh or thawed blackberries (or raspberries) are added before serving to contribute bright bursts of tartness and color contrast.
This salad works well as a light appetizer or a nutritious side, pairing nicely with roasted meats or grilled vegetables. It balances sweetness, acidity, and nuttiness in a fresh, vibrant preparation.
Ingredients
- 2 beetroot approx 500g, medium size, raw, with stems and leaves attached
- 1 apple
- 2 spring onions chopped, aka scallions
- 1 blackberries fresh or thawed, or raspberries; handful
- ½ cup walnuts 75g, unsalted
For the Lemon Tahini Dressing
- 3 tablespoons lemon juice fresh
- 1 ½ tablespoons tahini
- 3 teaspoons extra virgin olive oil
- 1 clove garlic minced
- ¼ teaspoon salt sea salt
- Pinch black pepper freshly ground
Instructions
- Cut the beetroots away from the stems and wash the roots, stems and leaves well. Cut off any long root tails, then without peeling, grate the beetroot into a large bowl.
- Wash and grate the unpeeled apple into the bowl. Slice the purple beet stems, chop the green beet leaves and them, along with the spring onions, to the bowl. Toss gently and set aside.
- In a frying pan, dry toast the walnuts over a medium heat for 2-3 minutes until fragrant but not dark. Set aside.
- To make the dressing, mix all ingredients in a blender or shake in a jar until well combined.
- To serve, pile the salad on plates, top with the blackberries or raspberries and toasted walnuts, then drizzle with the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 181mg | 8% |
| Potassium | 288mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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