Beet Noodle, Pea and Arugula Salad with Lemon-Garlic Tahini Sauce
- For the dressing:
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons honey
- 1 garlic clove minced
- 1 tablespoons extra virgin olive oil
- 1-2 tablespoons water
- salt & pepper to taste
- For the rest:
- 1.5 cups cooked peas
- 1 large beet or 2 medium, peeled, Blade C
- 1 cup arugula
Preheat the oven to 425 degrees.
Whisk together all of the ingredients – except for the water - in a medium bowl or pulse in a food processor until creamy. Add water as needed to make creamy. Taste and adjust to your preference.
Line a baking sheet with parchment paper and lay out the beet noodles. Drizzle with the olive oil and toss together to coat. Season with salt and pepper and roast for 10 minutes or until softened.
In a bowl, toss together the beets and peas. Transfer to a serving bowl or plate and drizzle with lemon-tahini sauce. Optional: serve atop a bed of greens. Serve with extra sauce.