Beet Noodle, Pea and Arugula Salad with Lemon-Garlic Tahini Sauce
Try this Beet Noodle, Pea and Arugula Salad with Lemon-Garlic Tahini Sauce recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains honey
dairy free
pescatarian
- 1 garlic clove minced
- salt & pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoons extra virgin olive oil
- 2 teaspoons honey
- for the dressing:
- for the rest:
- 2 tablespoons tahini
- 1-2 tablespoons water
- 1.5 cups cooked peas
- 1 large beet (or 2 medium) peeled, blade c
- 1 cup arugula
- Carbohydrate 36.7771249942318 g
- Cholesterol 0 mg
- Fat 12.1863 g
- Fiber 1.57456252932316 g
- Protein 14.6869437499341 g
- Saturated Fat 1.731493 g
- Serving Size 1 1 Serving (212g)
- Sodium 101.769249999645 mg
- Sugar 35.2025624649087 g
- Trans Fat 0.681448 g
- Calories 300 calories
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.
