Roasted Beetroot With Ginger, Lime & Tahini

Beetroot is a fabulous vegetable that often gets left behind. It has a naturally earthy flavour that can turn some people off, but when cooked well it creates a rich sweetness and depth of flavour.

It matches perfectly with this zesty tahini dressing and is served swimming in lime and ginger. If you aren’t sure about beetroot, this is the recipe for you! You can use this roasting technique any time you are serving beetroot.
Serves:

4

Prep Time:

30 minutes

Cook Time:

90 minutes

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Roasted Beetroot With Ginger, Lime & Tahini

Beetroot is a fabulous vegetable that often gets left behind. It has a naturally earthy flavour that can turn some people off, but when cooked well it creates a rich sweetness and depth of flavour. 

Not only that but it has total celebrity star quality when it comes to health benefits. It’s rich in antioxidants, glutamine, folate and potassium. Just looking at the colour of it, you know it’s good for you. 

Its benefits extend throughout the whole body, aiding the health of our blood, digestion, skin and reducing inflammation.

Beetroot juice is a popular way of consuming beetroot, but most of the time I prefer to have fruit and vegetables whole, with all their fiber intact (of which beetroots are very high in). 

And this tasty side is a great way to consume them – a feast for the eyes and the body. In this recipe we roast the beets wrapped in foil in the oven, which is one of my favourite ways to cook them. They end up tender and juicy and allow the flavours to shine through.

I’ve served them with green beans because I add some form of greens to everything, however you can use any green you like.

Roasted Beetroot With Ginger, Lime & Tahini

A rich and healthy side dish that heroes earthy beetroot and tahini, balanced with a zesty marinade and fresh green beans.

Serves:

4

Prep time:

30 minutes

Cook time:

90 minutes

INGREDIENTS
  • 800g baby beetroots, washed, trimmed and peeled
  • 500g green beans, trimmed
  • ½ lime, juiced
  • 1 x 3cm knob ginger, finely grated
  • 1 tbsp sesame seeds, sliced, to serve
  • 2 spring onion, sliced, to serve
  • 1 tbsp olive oil 
Sauce
  • ½ lime, juiced 
  • ¼ cup tahini
  • 1 tbsp tamari 
  • ½ tsp maple syrup (optional)
METHOD
  1. Preheat the oven to 220°C. 
  2. To prepare beetroots, top the ends, scrub to remove any dirt and peel. Place in a small bowl and toss through two teaspoons of olive oil and a pinch of salt. Wrap all beetroots tightly together in foil. Place on a baking tray and roast in the oven for 60-90 minutes. 
  3. Meanwhile, prepare the sauce by combining tahini, tamari, lime and maple syrup in a bowl with 30ml (2 tablespoons) of warm water. Set aside
  4. Remove beets from the oven, open the packet and allow them to cool slightly.
  5. In a large bowl, combine lime juice, ginger and a pinch of salt. Toss the cooked beetroots in here and allow them to sit and absorb the marinade. 
  6. To prepare the green beans, first heat a large pot of salted water and bring to the boil. 
  7. Prepare an ice bath where you can plunge the green beans after cooking. 
  8. Place the beans in the boiling water and cook for 2–2½ minutes. Drain and place in the ice bath for five minutes. Drain. 
  9. To serve, place the green beans on the base of the plate, sprinkle over marinated beetroots and drizzle over tahini sauce. Top with sesame seeds and spring onion.
 
Notes
  • If you are using medium to large beetroots (as opposed to baby), wrap them separately in foil instead. They may take longer to cook. You can test this by piercing a knife through.
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