Name: Beetroot with Celery, Apple and Tahini
Yield: 4-6
Ingredients: 450G RED OR YELLOW BEETROOT, SCRUBBED WELL, UNPEELED, TOPS REMOVED; 3 TBSP WHITE DISTILLED VINEGAR, PLUS MORE TO TASTE; OLIVE OIL, FOR DRIZZLING; SALT AND FRESHLY GROUND BLACK PEPPER; 4 CELERY STALKS, THINLY SLICED, PLUS LEAVES IF AVAILABLE; 1 LARGE APPLE, UNPEELED, CORED AND SLICED OR CHOPPED; ½ SMALL SHALLOT, THINLY SLICED (OPTIONAL); 120ML TAHINI; 50G TOASTED WALNUTS, CHOPPED (OPTIONAL)

VMG Recipes