Beet and Carrot salad with tahini, mint and pistachios

Day #21 beet and carrot salad. We had this tonight as a side to falafels and hummus. Super quick salad recipe that’s great on its own or as an accompaniment to a main dish.

2 beetroots (cooked)
1 large carrot
1 tbsp tahini
1 tbsp olive oil
2 tbsp water
Juice of 1 lime
Tsp sumac
Handful of fresh mint
2 tbsp chopped pistachios 

What to do…
Peel the carrot, and chop the hard ends off the beetroot. It’s best and super quick to use the vacuum packed cooked beetroot. Grate the beet and carrot on the large part of your grater. Put both together in a bowl.

In a separate bowl whisk together the tahini, water, olive oil, lime juice, sumac and a pinch of salt and pepper.  Pour 3/4 of the tahini sauce over the vegetables and mix thoroughly with a spoon.

Toast the chopped pistachios in a dry pan for a couple of minutes. Finely chop the fresh mint. Add half the pistachios and half the mint to the salad and mix again to combine. Put in a serving bowl, drizzle over the remaining tahini sauce and sprinkle the leftover pistachios and mint on the top. 

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