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
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
- 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.
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.