Spring may have sprung and April showers may bring May flowers but this is Vancouver so we probably won’t have proper sunshine until summertime.
That hyperbole said, we can start to think about shifting to lighter fare as the weather warms up.
Although many root vegetables may be traditionally associated with autumnal fare, beets suit any season well.
And perhaps more importantly, as they're rich with vitamins and minerals, and are associated with several health benefits, they’re also a nutritional addition to any diet.
Here’s a recipe for tahini beet salad, courtesy of Vancouver-based Tractor Foods, which focuses on healthy meals.
Tahini beet salad
Yield: 1 kilogram
5 cups beets, peeled and cut into rough chop, about 1.5 to 2-inch chunks
1.5 cups radishes, halved
1.5 cups cauliflower, broken into florets
salt and pepper
0.5 cups chopped flat leaf parsley, tossed in salad
Half clove garlic
1 tablespoon tahini
1 tablespoon grapeseed or avocado oil
4 teaspoons lemon juice
0.5 teaspoons agave
3 teaspoons water
0.25 teaspoons salt
Steam beets until fork tender, around 15 to 20 minutes.
Toss cauliflower with olive oil, salt, and pepper, and roast at 400F for 20 minutes until golden and tender. Then raise oven temperature to 425F.
Toss radish halves with olive oil, salt, and pepper, and roast at 425F for 20 to 25 minutes until just tender.
Combine dressing ingredients in blender and blend on high until thoroughly mixed. If you don’t have a blender, whisk all ingredients in a large bowl until combined.
Mix cooked beets, cauliflower, and radishes with dressing along with most of the parsley in a large bowl.
Garnish with remaining parsley and enjoy!