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Warm Beet Salad with Golden Tahini

There’s something really special about a jewel-toned recipe. This plate of ruby-hued beets and emerald green kale really pops with our golden tahini sauce, making a weeknight recipe one that’s fit for a window display.

Chef Tip: There’s a lot of nutrition in the skin of the beet, and they can be messy to peel, which is why we skip that step. Just give them a good scrub and chop them as is. The skin gets tender as they roast and you’ll get all the health benefits from this delicious vegetable.




Preheat oven to 425 degrees


Prepare your beets: no need to peel! Just rinse and scrub, cutting off any dirty parts, cut into bite-sized pieces, then transfer to a sheet tray and drizzle with a few glugs of olive oil


Toss the hot beets and kale with a pinch of salt to wilt the kale. Then zest the orange and add in the sesame seeds


Toss the hot beets and kale with a pinch of salt to wilt the kale. Then zest the orange and add in the sesame seeds


Plate on a drizzle of Tahini and finish with more tahini

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 430

  • Total fat = 37g

  • Total carbohydrates = 21g

  • Fiber = 7g

  • Protein = 9

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