Recipe courtesy of Love & Lemons
a few handfuls of lettuce
1-2 beets, roasted & sliced
firm tofu, sliced into cubes (maybe 1/2 cup)
handful of peas (maybe 1/2 cup)
1-2 scallions, white and green parts, sliced small
handful of toasted sunflower seeds or other nuts
dressing: (this makes extra)
1/4 teaspoon minced garlic, or ground in mortar and pestle
2 tablespoons lemon juice
2 tablespoon tahini
1-2 teaspoons honey (or maple syrup or agave)
1-3 tablespoons water or olive oil (or a combination)
salt & pepper, to taste
Roast beets in a 450 degree oven, wrapped in foil with a drizzle of olive oil and a few pinches of salt. Check around 40 minutes, they’re done when you poke a fork and it almost slides out easily. Probably not more than 60 minutes, but this will depend on your oven and also the size of your beets.
Remove from oven and set aside to cool. Slide skin off once they’re cool enough to touch. It should come off pretty easily. Slice beets, drizzle a bit of honey (or agave) and sprinkle with a few pinches of suger. Place in the refrigerator to chill.
With a mortar and pestle (if you have one, otherwise with a knife), grind together garlic and a pinch of salt to create a paste. Directly in your mortar bowl (or place garlic paste in a small bowl) add tahini, lemon, honey and mix together. Thin with a bit of water or olive oil until it’s a drizzle-able consistency. Adjust lemon, honey, salt and pepper to taste.
Assemble salad, drizzle the dressing, and top with pepitas.