Ingredients
Scale
- 2–3 beetroots
- 2 tbsp tofu feta
- 2 tbsp pomegranate seeds
- 2 tbsp toasted chopped walnuts
- 2 tbsp garden cress
For the dressing
- 1 tbsp lemon juice
- 1 tsp tahini
- 1 tsp mustard
- 1/2 tsp maple syrup
- 1 clove of garlic, minced
- salt, pepper
Instructions
- Wrap beets in aluminum foil and place them on a baking tray. Bake at 180°C/360ºF for 30-50 minutes, or until cooked through. Let cool, then peel and slice very thinly.
- For the dressing whisk together lemon juice, tahini, mustard, maple syrup and minced garlic. Season with salt and pepper.
- Arrange beet slices on a large serving plate (or use a few smaller plates), drizzle with dressing then top with tofu feta, pomegranate seeds, walnuts and garden cress. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Appetizer
- Cuisine: Vegan