INGREDIENTS:
10 oz Leafy greens of your choice
Roasted Beets:
3 Medium beets, peeled and cut into 1 inch chunks
1 Tbsp balsamic vinegar
1 Tbsp EVOO or ghee
¼ tsp sea salt
Horseradish Tahini Dressing:
¼ cup water (more if needed)
¾ tsp sea salt
¼ cup unsalted sesame tahini
2 Tbsps fresh lemon juice
½ tsp dry mustard
1-2 Tbsp minced fresh parsley
1 garlic cloves roughly chopped
¼ tsp black pepper
Spicy Pepitas:
¼ cup pepitas
2 tsp pure pale syrup
Pinch of cayenne pepper
Pinch of sea salt
DIRECTIONS
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Preheat the oven to 375 degrees.
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In a mixing bowl, toss together beets, vinegar, oil, and salt.
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Pour beets onto aluminum foil or parchment paper lined baking sheet.
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Bake for 35-40 minutes until tender. Toss beets halfway through. Once beets are tender, place aside to cool.
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Make the dressing. Add all the ingredients to high speed blender and process until smooth, about 20-30 seconds.
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Toast the pepitas. Add pepitats to dry skillet set at medium-high heat. Watch carefully as they toast to a golden brown, 1-2 minutes. Once toasted, add maple syrup and pinch of cayenne and salt until maple syrup becomes less sticky. Remove the pepitas from the pan to cool and harden a bit.
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Plate and serve immediately with your favorite protein, this recipe shows pan seared salmon, or keep as a side salad.