Love Your Body with this Lemony Roasted Beet Tahini Dressing – rawguru.com

Love Your Body with this Lemony Roasted Beet Tahini Dressing

Lemony Roasted Beet Tahini Dressing

While Valentine's Day may look like snuggling up with your sweetie and some chocolate-covered strawberries, it might also look like carving out a little extra time for some intentional self-care - like cooking a nourishing meal for yourself made with love. Eating well is one of the most loving things we can do for ourselves - by giving our body the proper nutrition we are able to have the energy and health it requires to live our best life and keep working towards our dreams. We're all worthy of that!

This vibrant dressing will definitely make eating your greens a joy - it's creamy and lemony with a pop of garlic and cumin. The sweetness from the roasted beet helps balance out the slight bitterness of the sesame tahini, and it also gives the dressing a vibrant pink color which will really help dress up your salads and bowls, or your Instagram feed if you decide to take a pic. It's full of healthy fats and calcium from sesame seeds, and the beets add additional fiber and folate (vitamin B9), manganese, potassium, iron, and vitamin C. It's a fun and colorful variation of your classic tahini dressing we hope you love!

Lemony Roasted Beet Tahini Dressing

The Recipe

Lemony Roasted Beet Tahini Dressing

Ingredients

1 cup Dastony raw sesame tahini

1/2 cup chopped beet, roasted (about 2 small beets

1/2 cup + 1 tbs lemon juice

1 cup filtered water

2 tsp toasted sesame oil

2 cloves fresh garlic

1 tsp Himalayan pink salt

3/4 tsp cumin

Instructions

1. Preheat your oven to 425F. Prep your beets by scrubbing and peeling, then chop in wedges and roast with avocado oil for 30-40 minutes until tender when poked with a fork.


2. Blend the roasted beet and all remaining ingredients in a blender or a food processor until smooth and creamy. If you prefer a thinner dressing add a few spoonfuls of water until the desired consistency is reached.

Serve the dressing over mixed greens, with roasted veggies, or as a sauce over a hearty rice or quinoa bowl. You can also use it as a sandwich spread - just add less water for a thicker consistency. This dressing will keep up to a week in an airtight glass container in the fridge.

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