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Roasted Beets with Kale, Pesto and Tahini Cream


For the Beets

  • 5 small beets stems removed and scrubbed clean

For the Kale

  • 3 tbsp olive oil
  • 5 leaves of kale destemmed
  • 2 cloves garlic crushed
  • Good pinch of salt

For the Pesto

  • 1 clove garlic
  • 2 tbsp pine nuts
  • 60 g fresh basil chopped roughly, stalks included
  • 2 tbsp vegan Parmesan I use Follow Your Heart
  • 2 tsp nutritional yeast
  • 1 tsp maldon salt
  • 8 good grinds of black pepper
  • 7-8 tbsp extra virgin olive oil

For the Tahini Cream

  • 4 tbsp tahini
  • 1/4 tsp maldon salt
  • 1/4 tsp garlic granules
  • Pinch black pepper
  • 150 ml oat milk
  • 1/4 tsp lemon juice

For Plating

  • 2 tbsp chopped toasted hazelnuts


To Make the Beets

  • Preheat the oven to 200c. Wrap each beet individually in one layer of tinfoil and roast for 40 mins.
  • Remove from the oven and open the tinfoil. Allow the beets to cool until you are able to handle them. Peel off the skins and discard. Slice the beets width-ways into 1/2cm discs. Set aside until the rest of your ingredients are prepped.

To Make the Kale

  • Boil the kale in a large pan of water for five minutes. Remove and drain thoroughly.
  • In a medium saucepan add the olive oil and place over a medium heat. Add the crushed garlic and brown gently. Add the boiled kale and sauté gently for around four minutes. Remove from the heat.

To Make the Pesto

  • In a small dry frying pan over medium heat, add the pine nuts and toast for a few minutes until starting to brown.
  • Into the bowl of a blender or a nutribullet, add all the pesto ingredients. Blend until quite smooth but slightly chunky. Set aside.

To Make the Tahini Cream

  • Put all ingredients in a clean jam jar and shake well to combine. Leave to rest for 10 minutes.

To Plate Up

  • Plate up in the order as pictured: kale, beets, tahini cream and pesto. Top with the chopped toasted hazelnuts and a drizzle of olive oil.
  • Serve with bulgar wheat, couscous or just some fresh bread!