Beet Slaw & Tahini Dressing

Like a blast of autumnal sunshine on a plate! A great way to use the roots from your veg box.

A recipe from the wholefood kitchen of Amy Chaplin.

Serves 3-4 as a side dish

Ingredients

1 tablespoon unhulled tahini
1 tablespoon flax or extra virgin olive oil
1 ½ tablespoons naturally fermented raw apple cider vinegar (Biona/Ostler’s)
Pinch sea salt
Pinch crushed garlic, optional
1 medium carrot, grated
2 small beets, grated
toasted sesame seeds to garnish

Method

  • In a medium bowl mix together tahini, oil, vinegar, salt and garlic, if using. Stir until smooth, if mixture is thick like a paste, add a splash of water to thin it down.
  • Add the grated carrots and beets and mix well, using your hands as necessary!
  • Place in a serving bowl and sprinkle with toasted sesame seeds.

Nutritional info

Tahini from hulled sesame seeds is a refined food which can aggravate the liver as it is stripped of certain vitamins and minerals which can aid digestion.

 

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