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Ingredients
- 1 large roasted beet
- 4 tbsp lemon juice (1 large lemon)
- 2 tbsp apple cider vinegar
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1 garlic clove
- 1.5 tsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/3 cup water to thin
Instructions
- Preheat oven to 400°
- Wash beet, lightly brushing to remove any dirt
- Using a parchment lined baking sheet, coat skin of beet with a drizzle of olive oil
- Roast for 45 minutes
- Allow to cool before gently removing skin. It should peel off easily.
- Chop beet into cubes and add to a high speed blender along with all other dressing ingredients ingredients except water and olive oil.
- Pulse to combine ingredients and then gradually and slowly while blender runs on low, add water and olive oil.
- Arrange salad and enjoy!
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