10 oz Leafy greens of your choice
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
¼ cup pepitas
2 tsp pure pale syrup
Pinch of cayenne pepper
Pinch of sea salt
Preheat the oven to 375 degrees.
In a mixing bowl, toss together beets, vinegar, oil, and salt.
Pour beets onto aluminum foil or parchment paper lined baking sheet.
Bake for 35-40 minutes until tender. Toss beets halfway through. Once beets are tender, place aside to cool.
Make the dressing. Add all the ingredients to high speed blender and process until smooth, about 20-30 seconds.
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.
Plate and serve immediately with your favorite protein, this recipe shows pan seared salmon, or keep as a side salad.