Originally Featured on the Nourished Edit by Elizabeth Stein.
As soon as September rolls in, I start craving grounding, earthy flavors — and this salad is the perfect answer. The sweet roasted beets, crunchy carrot ribbons, and peppery arugula come together in a bowl that’s as colorful as it is nourishing. Tossed with a creamy tahini-honey dressing, it’s hearty enough to stand on its own, yet light enough to keep you feeling vibrant.
Ingredients
3 medium carrots, cut into sticks
3 medium beets, peeled + cut into wedges
2 tbsp olive oil
Salt + Pepper
2 cups arugula or baby kale
⅓ cup crumbled feta (optional)
¼ cup toasted pumpkin seeds
2 tbsp fresh mint, chopped
Dressing
2 tbsp tahini
1 tbsp lemon juice
1 tsp honey
1 tbsp warm water (to thin)
salt + pepper
