Salads
The natural sweetness of roasted fennel and red onion add subtle depth to this beautiful and delicious salad, while the addition of preserved lemon rind adds an unexpected pop of flavor to the dressing.
Tip: For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.
Prep time: 15 minutes
Cook time: 30-35 minutes
Serves: 4
Lemon-Tahini Dressing
3 T. tahini
3 T. hot water Continue reading
Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4-6
Ingredients
3 T. extra virgin olive oil, divided
4 medium golden beets, peeled and chopped
1 T. fresh thyme leaves
Sea salt and black pepper, to taste
2 c. cherry or grape tomatoes, halved
1 small red onion, thinly sliced
4 c. baby arugula
3 T. balsamic vinegar
2 garlic cloves, minced
ΒΌ c. pistachios, chopped
3 oz. creamy goat cheese, crumbled
3 T. fresh basil leaves, chopped Continue reading
