Saladsdeliciouslyella
Roasted Roots Salad With Tahini Mustard Dressing
This salad is so much more than the sum of its parts. Sweet roasted root vegetables with fragrant herbs are paired with chewy dried apricots and crunchy walnuts. Fresh rocket and our go-to creamy tahini dressing brings this beautiful dinner party salad together perfectly.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C fan / 430°F.
2
Place the carrots and beetroot onto a large roasting tray, keeping them separated to avoid staining the carrots purple. Drizzle with olive oil, sprinkle over the dried rosemary, thyme, salt and pepper. Toss to coat.
large carrots2beetroot1dried rosemary1 teaspoondried thyme1 teaspoon
3
Place the sliced fennel onto a separate baking tray, drizzle with olive oil, sprinkle over salt and pepper. Toss to coat.
4
Place the tray of carrots and beetroot into the oven and bake for ⏱️ 30 minutes.
large carrots2beetroot1
5
After ⏱️ 30 minutes, place the tray of fennel into the oven alongside the carrots and beetroot and bake for ⏱️ 15 minutes. Then remove everything from the oven together and leave to cool.
large carrots2beetroot1
6
For the dressing, whisk together the tahini, lemon juice, Dijon mustard, maple syrup and then slowly stream in the boiling water until you have a smooth, pourable dressing. Add salt to taste.
7
To serve, spread the rocket out into a large serving bowl, top with the roasted cooled vegetables, crushed walnuts and dried apricots. Drizzle over the dressing.
walnuts2.6 ozdried apricots2.6 oz
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