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Beet and Arugula Salad with Tahini Green Goddess Dressing

06 August

Both recipes can be made the day ahead. The salad can store in the refrigerator for 2-3 days, and the dressing can store for 5 – you may need to add a little lemon juice/water to the dressing before serving, as the tahini tends to thicken over time.


4 small beets
4 radishes
2 oranges
1 tablespoon finely chopped fresh mint
¼ cup lemon juice
¼ cup olive oil
sea salt
black pepper
2 cups arugula
2 avocadoes

¼ cup fresh mint leaves
¼ cup fresh cilantro
¼ cup lemon juice
¼ cup tahini (sesame seed butter)
¼ cup olive oil
¼ cup water
1 large clove garlic
1 teaspoon sweetener of choice
½ teaspoon sea salt

1. To make the salad: Slice the beets and radishes with a madoline slicer or very thin with a sharp knife, and transfer to a bowl. Peel oranges, making sure white part is removed. Slice oranges into thin segments, add to bowl. Add mint, lemon juice, olive oil, salt, and pepper to taste. Mix well, and allow to marinate for 30 minutes.
2. To Make the Dressing: Combine dressing ingredients in a food processor or blender, and blend until smooth and creamy. If the mixture is too thick, add water until desired consistency is reached.
3. To Serve: Place arugula, and 2 tablespoons dressing into a bowl and mix well. Transfer to 4 serving plates. Layer salad mixture – about ½ cup per plate – on top of greens. Drizzle with remaining dressing and top with avocado slices.

Serves 4

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