Roasted Beets and Butternut Squash with Tahini
Rachel Ama's easy vegan recipe for Roast Beetroot and Butternut Squash with Tahini Dressing is the ultimate satisfying summer salad. Bursting with fresh, flavourful ingredients, this dish is a great one for a weekend lunch or light midweek dinner.
From the book
Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
Tasty vegan food inspired by Rachel's Caribbean, West African and British roots.
With bold, mouthwatering recipes, fresh twists on old favourites, and delicious bakes.
Full of clever tips and hacks to help you create exciting, flavourful vegan dishes.
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Introduction
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.
Ingredients
| 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 tbsp | tahini |
| 1 tsp | maple syrup |
| 1 tsp | Dijon mustard |
| 1–2 tsp | balsamic vinegar (to taste) |
Method
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.
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