Roasted Beet Tahini Salad

Step 1

Preheat your oven to 400°F (200°C). Scrub the beets under cold water to remove any dirt, then trim the stems and roots. Toss the whole beets with 1 tablespoon of olive oil and 0.25 teaspoon of salt, then place on a baking sheet.

Step 2

Roast the beets for 30–35 minutes, until a fork easily pierces the center and the skin wrinkles slightly. Remove from the oven and let cool for 5 minutes until they're cool enough to handle.

Step 3

While the beets cool, whisk together the tahini, lemon juice, minced garlic, water, 0.25 teaspoon salt, and pepper in a small bowl. The dressing should be pourable and creamy; add more water 1 tablespoon at a time if it's too thick.

Step 4

Once the beets are cool, rub away the papery skin with a paper towel, then cut them into wedges or 1-inch cubes. Place them in a large bowl and drizzle with the tahini dressing and 1 tablespoon of olive oil, tossing gently to coat.

Step 5

Toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Pour them onto a plate to cool slightly, then add to the salad.

Step 6

Top the salad with fresh parsley, mint, and pomegranate seeds. Taste and adjust the seasoning with additional salt and pepper if needed, then serve at room temperature or chilled.