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Roast Beetroot and Pomegranate Salad with Parsley-Tahini

-Serves 3-4

​If this isn’t the most mind-blowing dip/salad dressing you’ve ever had, I don’t know what is... Just a handful of parsley leaves take this lemon-tahini dressing to a whole new level. I drizzled this gorgeous green blend on lots of red (roast beets, cherry tomatoes, pomegranate, and more reddish greens), but you could pretty much use any ingredients of your choice. Even better, spread it on some toasted whole-wheat sourdough and top it with pomegranate pearls - one word “HEAVEN!”

Image by Luisa Brimble
Ingredients ​for Roast Beetroot and Pomegranate Salad with Parsley-Tahini


For salad:

  • 100g mixed greens of your choice

  • 1 large beetroot

  • 1/2 cup pomegranate pearls

  • 15 cherry tomatoes, halved

  • 10 toasted walnuts, chopped or 2 tablespoons toasted pinenuts

  • Toasted sourdough, optional


​For dressing:

  • 1/4 cup good-quality tahini

  • 1/4 cup Papa’s Grove extra-virgin olive oil

  • Juice of 1 lemon

  • 1 large handful fresh parsley leaves

  • 1 clove garlic, peeled and roughly chopped

  • 2-3 tablespoons water

  • sea-salt and pepper, to taste

Recipes

  1. Cover beetroot with aluminum foil and bake in a preheated oven at 200C for 90-120 minutes until cooked through. Peel cooled beets, discard skin, slice and cut further into quarters.

  2. Add all dressing ingredients in a blender and blend until very smooth. Refrigerate for up to 4 days. Use as salad dressing or spread generously on toasted sourdough topped with pomegranate.

  3. Place all salad ingredients in a large salad bowl. Drizzle half the amount of dressing, toss gently and serve.

Note: Add dressing just before serving.

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