Vegan salad made with beetroot, oranges, roasted hazelnuts and tahini dressing.

Vegan salad made with beetroot, oranges, roasted hazelnuts and tahini dressing.

The month of January is in the spirit of a healthy lifestyle for us. In addition to quick and healthy recipes , we have also published several inspiring blogs. You will find various information regarding the consumption of nuts and nut butters , as well as information about such concepts as VEGANUARY .

And what do we have in store for you today?

Recently, we have seen several trends in gastronomy. One of them is the attempt to move away from the classic dishes that are rooted in our culture. We are talking about various meaty and especially heavy dishes that are more harmful to us than healthy. 

People are increasingly interested in foods that are lighter and contain health-promoting nutrients.

And that's exactly what our recipe is today. It's packed with energy, good nutrients and vitamins. In addition, this vegan salad is quite easy to prepare, and last but not least, it's incredibly tasty.

And how can you prepare it at home?

Vegan salad made with beetroot, oranges, roasted hazelnuts and tahini dressing.

 What will you need? 

• 3 medium-sized red beets (beetroot)
• 2 oranges
• 1 teaspoon melted coconut oil
• A pinch of salt and ground black pepper
• ½ (60g) cup hazelnuts
• fresh parsley
• ¼ cup (about 50g) of sesame tahini paste
• juice of one lemon
• 1-2 tablespoons maple syrup
• 2-3 tablespoons hot water to thin the dressing

And how to proceed?

1. Preheat the oven to 205°C. Line a baking sheet with foil or baking paper.
2. Peel the beetroot and cut it into smaller rings. If you have any larger ones left, feel free to cut them in half.
3. Place the beets on a baking sheet, add the coconut oil, salt, ground black pepper, and mix everything together. Bake for about 15 minutes, then add the hazelnuts and bake for about 8-10 minutes more.
4. Meanwhile, make the dressing. In a bowl or mug, combine the tahini, lemon juice, maple syrup, and a little hot water. Mix everything together until you have a medium-thick dressing. If it seems too thick, feel free to add a little more hot water.
5. Peel the oranges and cut them into smaller pieces.
6. Arrange the roasted beetroot pieces and hazelnuts on a plate. Add the oranges, chopped parsley and pour the dressing over everything.
7. Salad tastes best immediately after it is prepared.
8. Enjoy your meal :)