Roasted Beets and Butternut Squash with Tahini
A hearty salad that combines maple-glazed squash and beets with salad leaves, tomatoes and nutritious lentils, all drizzled in a creamy tahini dressing. If you’re not a fan of balsamic vinegar, you can substitute it with fresh lemon juice. I like to use light tahini for a smooth dressing – I’ve listed a few brands I like on page 244 (of Rachel Ama's Vegan Eats) as some can be quite bitter.
|2||large raw beetroots, peeled and chopped|
|1||medium butternut squash, peeled, deseeded and chopped|
|Leaves from 2 rosemary sprigs, chopped|
|1 tbsp||olive oil|
|1 tbsp||maple syrup|
|1 × 400g tin||brown lentils, drained and rinsed|
|200g||mixed rocket and other salad leaves|
|200g||cherry tomatoes, quartered|
|4 tbsp||sunflower seeds|
|Handful||fresh parsley, finely chopped|
|4 tbsp||pomegranate seeds|
|Salt and black pepper|
|For the tahini vinaigrette:|
|3 tbsp||extra-virgin olive oil|
|1 tsp||maple syrup|
|1 tsp||Dijon mustard|
|1–2 tsp||balsamic vinegar (to taste)|
Preheat the oven to 200°C fan.
Place the beetroot, butternut squash and rosemary in a large baking tray or roasting tin and toss in the olive oil, maple syrup and some salt and pepper until evenly coated. Spread out the vegetables in a single layer and roast in the oven for 40–50 minutes, stirring once halfway through the cooking time, until tender and slightly crisp.
Meanwhile, combine all the ingredients for the tahini vinaigrette together in a bowl, seasoning to taste with salt and pepper.
Place the lentils and salad leaves in large bowl with the cherry tomatoes and a small drizzle of the tahini vinaigrette and toss until evenly coated.
Transfer the dressed salad to a serving dish and add the still-warm roast vegetables in layers with the sunflower seeds, parsley and pomegranate seeds. Finish with a generous drizzle of vinaigrette.