Ingredients:

  • 4 medium beets, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1-2 tablespoons water
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of red pepper flakes (optional)
  • 5 ounces arugula
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and chopped
  • Optional: Pomegranate seeds or orange segments for garnish

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Toss beets with olive oil, salt, pepper, and herbs (if using) on a baking sheet. Roast for 40-45 minutes, or until tender when pierced with a fork. Let cool slightly.
  2. Whisk together tahini, lemon juice, maple syrup/honey, water, garlic, salt, and red pepper flakes (if using) in a small bowl until smooth. Add more water, a teaspoon at a time, to reach desired consistency.
  3. In a large bowl, combine arugula, roasted beets, goat cheese, and toasted walnuts.
  4. Drizzle with tahini dressing. Garnish with pomegranate seeds or orange segments (if using). Toss gently to combine. Serve immediately.