BEET GINGER TAHINI DIP & QUINOA CHOPPED SALAD
This version of the classic tahini recipe introduces a lovely twist, thanks to the earthy sweetness of beetroot, paired with a kick of ginger. This versatile dip/spread is great to have in your fridge – perfect for smearing on toast, accompanying a vibrant salad like this, or serving as a dip with crudites and crackers.
I served this with a chopped salad, which I’ve included below, although I would call this more of a guide than a recipe. You can switch out ingredients depending on what you have, or skip some of the ingredients because there’s a lot in here. One note on this though is, the more colour you can get into your diet the better. Different coloured foods offer different nutrients and minerals. The mix of quinoa and beans means it’s high in protein and complex, slow-releasing carbohydrates so you’ll stay full and energised for longer. So when putting your bowl together, think about colours, proteins, good fats, and extra minerals from nuts and seeds.
To make this achievable midweek, or when you’re in a rush, I like to always have prepped ingredients in the fridge that can easily be thrown together to make a flavoursome nutritious meal.
I will have cooked grains and pulses, cooked veg like beetroot, which I’d steam or bake, peel, slice and simply dress with vinegar of choice, olive oil and seasoning. These will all keep in the fridge for a few days. I also have sauces ready, to add pizazz and extra protein and good fats. Staples are tahini, cashew caesar dressing, a lemon, olive oil dressing, flax seed dressing, and various toasted seeds and nuts. I do always have some chile oil too, but that might be just me.
If you have these bits made at the start of the week, you can whip up a midweek lunch or dinner in minutes.
Beetroot and ginger tahini dip
1 medium beetroot, about 140g, steamed and peeled
140g tahini - I use Lebanese, Al Akhil
Juice 1 lime
40g olive oil
110g water
10g ginger
10g garlic
5g salt
Blend all the ingredients for your tahini together until smooth. If it’s too thick, add a little more water.
For the salad
serves 4-6
200g quinoa, cooked, I use try to use British quinoa
160g chopped red cabbage,
200g green beans, chopped and steamed
200g cooked black beans (or one tin, drained)
80g baby gem, torn into big pieces
Large tomato, about 200g, diced
100g rough chopped fresh herbs, I used coriander (stems as well) and chives
Juice 1 lime
Drizzle of olive oil or flaxseed oil
Salt and pepper
Toasted seeds or nuts to finish - this furikake recipe would be great here.
Simply mix everything together in a large bowl, taste for seasoning. Spread the beetroot dip over your plate and pile the salad on top. Finish with a sprinkle of seeds.
