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Gingery beetroot with peanut dressing, black sesame and chives

Sweet, tender beetroot with a gingery peanut-lime kick.
Creamy dressing clings to every wedge, brightened by balsamic.
Finished with black sesame crunch and fresh chives.

side dish ⏱ 120 min 240 kcal / portion 38.0 g carbs / portion (estimated) vegan peanutsesamesoy 🔗 Original source

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Gingery beetroot with peanut dressing, black sesame and chives
v3 · rb0e705f985 20260727Z1751 29.6 ml olive oil salt to taste 7.39 ml maple syrup 🔥 pre-heat oven to 240C 🍽 wrap beetroot in foil 🔥 ⏱ 90 min bake until tender ⏳ cool then peel the beetroot 🌀 mix the marinade ⏳ ⏱ 30 min cut into wedges then toss and rest 🌀 stir until smooth 🍽 arrange on platter, spoon over half the dressing and oil, sprinkle chives and sesame 🍽 serve at room temperature with remaining dressing on the side Gingery Beetroot 🥗 1 kg beetroot black pepper to taste 3 tbsp white balsamic vinegar 20 g ginger 60 g smooth peanut butter 1½ tbsp soy sauce 1 tbsp lime juice 2 tbsp water 10 g chives 1 tsp black sesame seed beetroot, black pepper 15 ml half white balsamic vinegar, ginger 2 ml half smooth peanut butter, soy sauce, lime juice, water 5 ml half half half · 15 ml olive oil chives, black sesame seed
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ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. pre-heat oven to 240C
  2. wrap beetroot in foil
  3. bake 90 min until tender
  4. cool then peel the beetroot
  5. mix the marinade
  6. cut into wedges then toss and rest 30 min
  7. stir until smooth
  8. arrange on platter, spoon over half the dressing and oil, sprinkle chives and sesame
  9. serve at room temperature with remaining dressing on the side

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