Ingredients (serves 2)
4 golden beets
3 large purple carrots
1 tbsp tahini
1 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp honey

Steps:

1. Heat your oven to Gas Mark 6 then peel and chop your beets. You want bitesize chunks. ~We'll let you decide what that means, it’s your salad and you’re the one putting them in your mouth.
2. Roast the beets in about a tbsp of olive oil and plenty of sea salt for about 30-40 minutes. Just pop one in your mouth after half an hour to see if its done.
3. Meanwhile, peel and spiralise or grate the carrots (no worries if you haven’t got a spiraliser, grating is just as good – better in fact, easier to serve).
4. Mix together the tahini, olive oil, lemon juice and honey and add a little salt and pepper to taste.
5. Once the beets are done, throw them in a bowl with the carrot, pour over the tahini dressing and give the whole delicious situation a good mix, get your bare hands involved if you’re brave enough.

credit: cateinthekitchen