Earlier this week, we talked about purple carrots because I was obsessed with their suitability for Halloween. I figured that seeing as you’d gone to the trouble of reading about them, I should probably give you a little extra inspiration as to how you might use them.
Please don’t be put off by the word salad. There’s not a hint of summer lightness in this recipe, I promise. It’s all about that room temperature roasted beet vibe, the warm and cosy flavours of autumn.
I very much like the idea of eating this on Halloween before consuming preposterous amounts of sweets and chocolate. I mean in reality I’m an adult and Halloween is a Saturday so I’m probably not going to eat all that much candy but I will drink a terrifying amount, and alcohol is full of sugar. So.
Tahini makes for the most creamy dressing, I’ve been completely in love with it for quite some time. Golden beetroot, however, is new to me. It arrived in my Abel & Cole box last week (read more on my experience with them so far here). I sort of had absolutely no idea what to do with it, so I did the thing I always do when in doubt and roasted it – it’s delicious. It’s highlight? Absolutely no staining during the peeling and chopping process whatsoever, because of the whole golden thing. Total revelation, I highly recommend.
This salad is great as lunch, or makes for a killer veg component at dinner time. It’s also pretty good for you if my estimations are correct. Oh, and guys.. it’s vegan. Wahey!
How’s your autumn going so far? Is it everything you’d hoped for and more? Are you basic bitching to the max? I want to hear about your life, tell all in the comments.
Serves 2 for lunch
4 golden beets
3 large purple carrots
1 tbsp tahini
1 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp honey
- Heat your oven to Gas Mark 6 (conversions here) then peel and chop your beets. You want bitesize chunks. I’ll let you decide what that means, it’s your salad and you’re the one putting them in your mouth.
- Roast the beets in about a tbsp of olive oil and plenty of sea salt for about 30-40 minutes. Just pop one in your mouth after half an hour to see if its done.
- Meanwhile, peel and spiralise or grate the carrots (no worries if you haven’t got a spiraliser, grating is just as good – better in fact, easier to serve).
- Mix together the tahini, olive oil, lemon juice and honey and add a little salt and pepper to taste.
- Once the beets are done, throw them in a bowl with the carrot, pour over the tahini dressing and give the whole delicious situation a good mix, get your bare hands involved if you’re brave enough.