Pink Tahini Dressing
Pink Tahini is one of our all-time favorite dressings and dips. We get rave reviews on it from clients, as well. The recipe originates from Syria (called Mutabal Shawandar) and is popular in Middle Eastern cuisine.
The beautiful deep pink color comes from the addition of roasted beets. It’s vegan and packed with nutrients, but also deliciously creamy and tangy. And it’s so versatile! Enjoy it with warm pita or cut-up veggies, over quinoa salad with mint and toasted walnuts or simply drizzle it over a any green salad.
Make a large batch and store it for up to two weeks, refrigerated in a sealed glass container. That way a healthy salad or vegetable becomes an easy, fast and tasty snack or meal option.
Enjoy!
Pink Tahini Dressing
1 medium sized red beet, trimmed and scrubbed
2 tablespoons smooth tahini (we like the Whole Foods, 365 brand)
1 teaspoon sea salt
2 teaspoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced
1/2 cup water
Instructions
1. Preheat your oven to 400F. Rub the beet with a light coating of olive oil. Wrap the beet tightly in foil or parchment. Roast it for 45 minutes-1 hour, or until it's completely tender when pierced with a knife. Allow to cool for about fifteen minutes - then run it under cold water to remove the skin. Cut the beet into quarters.
2. Blend the beet and all remaining ingredients in a blender or a food processor till they’re completely smooth. Adjust the salt as needed. If the dressing is too thick, add in water by the teaspoon.
3. Serve the dressing over salads, bowls, or as a dip for veggies.