Beet Noodle, Pea, and Arugula Salad with Lemon-Garlic Tahini Sauce
Try this Beet Noodle, Pea and Arugula Salad with Lemon-Garlic Tahini Sauce recipe.
Try this Beet Noodle, Pea and Arugula Salad with Lemon-Garlic Tahini Sauce recipe.
- Carbohydrate 36.7771249942318 g
- Cholesterol 0 mg
- Fat 12.1863 g
- Fiber 1.57456252932316 g
- Protein 14.6869437499341 g
- Saturated Fat 1.731493 g
- Serving Size 1 1 Serving (212g)
- Sodium 101.769249999645 mg
- Sugar 35.2025624649087 g
- Trans Fat 0.681448 g
- Calories 300 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Whisk together all of the ingredients – except for the water - in a medium bowl or pulse in a food processor until creamy. Add water as needed to make creamy. Taste and adjust to your preference.
- Line a baking sheet with parchment paper and lay out the beet noodles. Drizzle with the olive oil and toss together to coat. Season with salt and pepper and roast for 10 minutes or until softened.
- In a bowl, toss together the beets and peas. Transfer to a serving bowl or plate and drizzle with lemon-tahini sauce. Optional: serve atop a bed of greens. Serve with extra sauce.
Standard recipes rarely account for how sesame pastes behave when multiplied. Tahini seizes unexpectedly if scaled past a double batch without gradual water addition, requiring precise droplet-by-droplet incorporation of the 1 to 2 tablespoons of water specified. Roasting root vegetables introduces another mathematical variable. Doubling the beet volume on a single baking sheet traps moisture, steaming the noodles instead of yielding the required tender-crisp texture at 425 degrees Fahrenheit. Spacing two large peeled beets across two parchment-lined pans prevents this overcrowding during the 10-minute cooking window. Historically, pairing earthy root strips with pulses like cooked peas reflects ancient Mediterranean preservation-adjacent pairings, balancing starch and sulfur compounds. When multiplying quantities for larger gatherings, prep dressings separately in a food processor rather than scaling directly inside a standard mixing bowl to ensure the 2 tablespoons of lemon juice emulsify fully with the garlic and honey. Leftover dressed components degrade rapidly within 24 hours due to arugula wilting, so store components uncombined in airtight containers.
