Beetroot Salad with Tahini Dressing and Pomegranate by @simonauscher

1h45

4 servings

🫜

6

Beetroots

🌱

1 tbsp

Tahini

🍋

0.5

Lemon

🥣

1 tbsp

Greek yogurt

💧

5 cl

Water

🍇

Pomegranate seeds

🧂

Salt

🫒

Olive oil

🌿

Parsley

🌿

Mint

  1. Place
    • Beetroots
    • Salt

    Place the beetroots on a bed of coarse salt.

  2. Cook
    • Beetroots

    Cook the beetroots at 180°C for 60 to 90 minutes, depending on their size.

  3. Peel
    • Beetroots

    Peel and cut the cooked beetroots.

  4. Step
    • Pomegranate seeds

    Set aside a few pomegranate seeds.

  5. Mix
    • Tahini
    • Lemon
    • Salt

    In a bowl, mix the tahini, lemon juice and salt.

  6. Mix
    • Tahini

    Mix well; the tahini mixture will become thick.

  7. Add
    • Water
    • Greek yogurt

    Add the water and loosen the mixture, then add the Greek yogurt.

  8. Arrange
    • Beetroots

    Arrange the beetroots on a serving plate and generously add the sauce.

  9. Add
    • Pomegranate seeds
    • Parsley
    • Salt

    Add the pomegranate seeds, parsley, mint and a pinch of flaky salt, then finish with olive oil.

Beetroot Salad with Tahini Dressing and Pomegranate by @simonauscher

1h45

4 servings

🫜

6

Beetroots

🌱

1 tbsp

Tahini

🍋

0.5

Lemon

🥣

1 tbsp

Greek yogurt

💧

5 cl

Water

🍇

Pomegranate seeds

🧂

Salt

🫒

Olive oil

🌿

Parsley

🌿

Mint

Preparation Steps

  1. Step 1/9

    Place the beetroots on a bed of coarse salt.

    🫜Beetroots
    🧂Salt
    🍳Baking tray

  2. Step 2/9

    Cook the beetroots at 180°C for 60 to 90 minutes, depending on their size.

    🫜Beetroots
    🍳Baking tray

  3. Step 3/9

    Peel and cut the cooked beetroots.

    🫜Beetroots
    🔪Knife

  4. Step 4/9

    Set aside a few pomegranate seeds.

    🍇Pomegranate seeds

  5. Step 5/9

    In a bowl, mix the tahini, lemon juice and salt.

    🌱Tahini
    🍋Lemon
    🧂Salt
    🥣Bowl

  6. Step 6/9

    Mix well; the tahini mixture will become thick.

    🌱Tahini
    🥣Bowl

  7. Step 7/9

    Add the water and loosen the mixture, then add the Greek yogurt.

    💧Water
    🥣Greek yogurt
    🥣Bowl

  8. Step 8/9

    Arrange the beetroots on a serving plate and generously add the sauce.

    🫜Beetroots
    🍽️Serving plate

  9. Step 9/9

    Add the pomegranate seeds, parsley, mint and a pinch of flaky salt, then finish with olive oil.

    🍇Pomegranate seeds
    🌿Parsley
    🌿Mint
    🧂Salt
    🫒Olive oil
    🍽️Serving plate

Composition

Ingredients

Types

Vegetables, Condiments, Fruits, Dairy, Liquids, Spices, Oils, Herbs

Ingredients

Beetroots, Tahini, Lemon, Greek yogurt, Water, Pomegranate seeds, Salt, Olive oil, Parsley, Mint

Notes

Beetroots (6 small or 3 regular beetroots), Lemon (juiced), Pomegranate seeds (a few), Salt (coarse salt for roasting and flaky salt for finishing), Olive oil (for finishing)

Allergens

Sesame, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Low-Calorie, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

140 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 15g, Fat: 8g, Fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 400mg, Manganese: 0.4mg, Magnesium: 35mg, Iron: 1mg

Vitamins

Vitamin C: 8mg, Folate: 80µg, Vitamin K: 4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 30 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Bowl, Knife, Serving plate, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Mediterranean, French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy

Flavors

Citrusy, Creamy, Earthy, Fresh, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Roasted beetroots (unpeeled or peeled) : 3-4 days (Store in an airtight container in the refrigerator), Assembled salad with dressing : 1-2 days (Store covered in the refrigerator,Best consumed fresh as herbs and pomegranate wilt/dry over time)