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Roasted Artisan Sweet Broccoli and Beet Salad

Products Used: Tanimura & Antle Artisan Sweet Broccoli and Tanimura & Antle Cilantro
Ingredients

Roasted Beets

  • 2 large beets 
  • 1 tbsp extra virgin olive oil 
  • ½ tbsp balsamic vinegar 
  • ½ tsp garlic powder 
  • Salt and pepper to taste 

Roasted Artisan Broccoli

  • 1 bunch Tanimura & Antle Artisan Broccoli, chopped into 1” pieces 
  • 1½ tbsp extra virgin olive oil 
  • ½ tsp garlic powder 
  • Salt and pepper to taste 

Cilantro Tahini Dressing

  • ¼ cup tahini 
  • ¼ cup water (adjust for consistency) 
  • 1 tbsp maple syrup 
  • 1 clove garlic 
  • 1 tbsp lemon juice 
  • Handful of Tanimura & Antle Cilantro 
  • Salt and pepper to taste 

Garnish

  • Tanimura & Antle Cilantro 
  • Dried cranberries 
  • Pepitas 
Directions
  1. Preheat your oven to 400°F. Peel and slice the beets into ¼” chunks. Toss with olive oil, balsamic vinegar, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through, until tender. 
  2. While the beets roast, rinse and cut the Artisan Broccoli into 1” bite sized pieces. Then toss the chopped Artisan Broccoli with olive oil, garlic powder, salt, and pepper. Spread on a second baking sheet and roast for 15–20 minutes, or until the edges are golden and slightly crispy.
  3. In a blender or food processor, combine tahini, water, maple syrup, garlic, lemon juice, cilantro, salt, and pepper. Blend until smooth and creamy. Add more water for a thinner consistency if desired.
  4. In a large bowl or platter, layer the roasted beets and broccoli. Drizzle generously with the cilantro tahini dressing.
  5. Top with fresh Tanimura & Antle Cilantro, dried cranberries, and pepitas for a pop of flavor and crunch.
  6. Serve warm or at room temperature and enjoy!