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Roasted Vegetable Salad with Lemon-Tahini Dressing

The bright and rich tahini dressing brings together the roasted vegetables in this tasty and hearty salad.

Ingredients

For the Vegetables:

  • 1 beet, scrubbed and left whole with skin on
  • 3 Tbsp red wine vinegar
  • 2 Tbsp salt
  • 20 sprigs thyme
  • 2 carrots (cut into bite-sized pieces)
  • ½ butternut squash (peeled, cut into bite-sized pieces)
  • 6 oz Brussel sprouts (bottoms trimmed, cut in half)
  • ½ red onion (cut into ¼” slices)
  • ¼ cup vegetable oil

For the Lemon-Tahini Dressing:

  • 1 clove garlic (finely minced)
  • 3 tsp Dijon mustard
  • 3 tsp honey
  • ¼ cup extra virgin olive oil
  • 1/3 cup tahini paste
  • Zest of 2 lemons
  • Juice of 2 lemons
  • Kosher salt ( to taste)

Instructions 

  • Cook beet for 90 minutes in boiling water with red wine vinegar and salt and 10 sprigs of thyme, or cook until beet is completely tender and cooked through.
  • Preheat oven to 400F.
  • When beet is cooked, remove from liquid and use a paper towel to remove skin.
  • Cut beet into ¾” cubes and season lightly with salt and set aside for later.
  • Toss the carrots and butternut squash in some vegetable oil and salt and 5 sprigs of thyme.
  • Place carrots and butternut squash on parchment paper on a sheet tray.
  • Toss the Brussel sprouts and red onion slices in some vegetable oil and salt and 5 sprigs of thyme.
  • Place Brussel sprouts and red onion slices on parchment paper on a separate sheet tray.
  • Roast vegetables until they have taken on color and are cooked.
  • *Note, it will take longer to roast the squash and carrots compared to the Brussel sprouts and onions.
  • When the vegetables are cooked, remove from oven and rest at room temperature.
  • For the dressing, combine all dressing ingredients and blend with an immersion blender until smooth.
  • Assemble plates with roasted vegetables and beets, and top with the lemon-tahini dressing.

Notes

Any extra dressing can be saved in the fridge for future meals.