3medium beets, peeled and cut into 1 1/2-inch chunks
1tablespoonbalsamic vinegar
1tablespoonolive oil or ghee
¼teaspoonsea salt
Horseradish Tahini Dressing:
¼cupfiltered water, plus more as needed
¾teaspoonunrefined sea salt
¼cupunsalted sesame tahini
2tablespoonsfresh lemon juice
½teaspoondry mustard
1-2tablespoonsprepared horseradish, squeezed of excess liquid
1teaspoonhoney or maple syrup, to taste (optional)
2tablespoonsminced fresh parsley
1clovegarlic, roughly chopped
¼teaspoonfreshly ground black pepper
[bSpicy Maple Pepitas:
¼cuppepitas
2teaspoonsmaple syrup
a pinch cayenne pepper, or to taste (optional)
pinchsea salt
Instructions
Roast the beets: Preheat oven to 375ºF. Lay a large piece of aluminum foil or parchment paper on baking sheet.
Combine the beets, vinegar, coconut oil, and salt. Pour onto the foil. (Alternatively, you can use a greased baking dish with a lid).
Bake for 35 to 40 minutes, until the beets are tender (it depends on the size of your beets), tossing halfway through. Set aside to cool.
Make the Dressing: Add all of the ingredients to your high speed blender, process until smooth and creamy, adding more water as needed to get your desired consistency.
Toast the Pepitas: Add the pepitas to a dry skillet/pan over medium-high heat, toast until lightly golden brown. Watch carefully. Once toasted add maple syrup, cayenne and a pinch of sea salt, reduce heat to low. Let cook just a minute or two, stirring, until the maple syrup reduces and becomes super sticky. Remove the pepitas from the pan to cool and harden a bit.
Serve: Plate the DOLE® Organic Kale Salad Mix top with the Balsamic Roasted Beets, Spicy Maple Pepitas and the Horseradish Tahini Dressing drizzled over top.