Beetroot and carrot salad with tahini miso dressing

This gorgeous image is © Janie Pirie 2012. Used with permission

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)


  1. Grate beetroot and carrot.
  2. Finely chop the fresh coriander and red onion.
  3. Mix the vegetables together in your serving bowl.
  4. In a smaller bowl measure the miso paste and add a couple of tablespoons of the warm water; mix until evenly blended.
  5. Add the tahini and stir well before adding the rest of the water and stirring until the dressing has an even consistency.
  6. Pour the dressing over the vegetables and coriander and mix until well combined.
  7. Stir the sesame oil through.
  8. Let the salad sit for at least 20 minutes and sprinkle with toasted sunflower seeds before serving.