Beet Salad with Pickled Shallot Dressing & Lemony Tahini Yogurt

Whole beets are roasted until just tender, then tossed through a pickled shallot dressing with dried currants, fennel, cumin and coriander seeds. Served on top of a bright and lemony tahini yogurt that’s finished with a walnut crumb and fresh mint.

This is a gorgeous dinner party side to impress without the added stress! If you want to go a step further, you can even make the pickled shallot dressing a day in advance which will only intensify the aromatics, making it just that bit better.

A Little Longer

Serves 2

Prep Time 10 Mins

Cook Time 60 Mins

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