Growing up in the tropics there wasn’t a lot of fresh beetroot around and I’ve enjoyed the abundance of this vegetable during my time in Canada, creating many delicious salads and experimenting with lacto-fermentation (not a huge fan, I prefer fermented carrots) and dishes such as borscht.
This recipe is super simple and can be made ahead of time; in fact I think it tastes better of the flavours have some time to meld before serving.
- 1.5 cups beetroot (about 2 smallish beets)
- 1.5 cups carrot (about 2 medium carrots)
- 1/3 cup red onion (about 1/4 of an onion)
- 1.5 tbsp miso paste
- 3 tbsp tahini
- 1/3 cup warm water
- 1/2 cup fresh coriander
- 1 tsp sesame oil
- 3-4 tbsp toasted sunflower seeds (optional)
- Grate beetroot and carrot.
- Finely chop the fresh coriander and red onion.
- Mix the vegetables together in your serving bowl.
- In a smaller bowl measure the miso paste and add a couple of tablespoons of the warm water; mix until evenly blended.
- Add the tahini and stir well before adding the rest of the water and stirring until the dressing has an even consistency.
- Pour the dressing over the vegetables and coriander and mix until well combined.
- Stir the sesame oil through.
- Let the salad sit for at least 20 minutes and sprinkle with toasted sunflower seeds before serving.