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Rainbow Salad with Tahini-Turmeric Dressing

Make extra salad dressing and keep it in the refrigerator for up to 3 days; you’re gong to want it.

Servings 2
Author Eric Lundy

Ingredients

  • 4 baby/small beets washed, peeled and halved
  • 4 baby/small carrots or 2 large carrots halved; washed and trimmed, leaving ½ inch of the green tops
  • 3 tablespoons extra-virgin olive oil divided
  • kosher salt and freshly ground black pepper
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 garlic cloves minced or grated on Microplane (rasp)
  • ¾ teaspoon ground turmeric powder
  • ½ teaspoon maple syrup
  • 3 cups spinach or baby kale
  • 1 cup cooked black forbidden or wild rice
  • 3/4 cup 1/2 can canned garbanzo beans, drained and rinsed
  • 1 small avocado sliced
  • 2 radishes sliced very thin, placed in ice water
  • 2 tablespoons roasted sunflower seeds

Instructions

  1. Preheat the oven to 400°F. In a small ovenproof casserole or roasting pan place the beets with 2 teaspoons of the olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Toss to coat well and push to 1 side of the pan in one layer. On another part of the roasting pan, toss the carrots with 2 teaspoon of the olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Transfer to the oven and roast, stirring occasionally, until the beets are crisp-tender, about 45 minutes. The carrots may be done earlier, so check occasionally (they're done when a fork can easily be inserted into the center). Let the vegetables cool to room temperature.

  2. While the vegetables roast, make the dressing. In a mixing bowl combine the remaining olive oil, tahini, lemon juice, garlic, turmeric and maple syrup in a small bowl. Add 1 tablespoon water and whisk until smooth. Adjust with up to another tablespoon water to pourable dressing consistency. Season with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
  3. To serve: In a large serving bowl, toss the spinach, rice, and beans with a bit of the dressing to lightly coat, drizzling a little extra olive oil, if desired. Season with a little salt. Scatter the roasted vegetables, avocado, and radish slices on top. Drizzle with the remaining dressing, garnish with the sunflower seeds, and serve.