Gingery beetroot with peanut dressing, black sesame and chives

side dish · ⏱ 120 min · 4 portions · 38.0 g carbs / portion · vegan · allergens: peanut, sesame, soy

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
http://flowcooking.food/en-us/recipe/775/gingery-beetroot-with-peanut-dressing-black-sesame-and-chives/