Root Vegetable Salad with Tahini Maple Vinaigrette
30 min
Vegan
66846
For 2 Portions
300 g
parsnip
30 g
tahini
10 g
parsley, fresh
4
carrot
2
beet, raw
1
avocado
4 tbsp
olive oil
2 tbsp
apple cider vinegar
1 tsp
maple syrup
1 tsp
cumin, ground
1/2 tsp
allspice, ground
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash beets, peel, and cut into thin strips.