Shaved vegetable salad with apples and lemony tahini dressing

Try this refreshing shaved vegetable salad with crisp apples and zesty lemony tahini dressing. A burst of flavors and textures in every bite!

Ingredients:

• 1 bunch small beets with greens
• 3 young carrots, peeled
• 4 large radishes
• 1/2 bulb fennel, trimmed with fronds reserved
• 1/2 small red onion
• 1 small head boy choy
• 1 large apple
• sea salt and extra-virgin olive oil, as needed
• juice of 1 lemon (roughly 1/3 cup)
• 4 cloves garlic, minced
• 2 tablespoons minced red onion
• sea salt, to taste
• 1/3 cup tahini
• 2 tablespoons extra-virgin olive oil
• freshly ground black pepper, to taste

Instructions:

1. Separate the beet greens and put them to the side.
2. Cut the beets, carrots, radishes, fennel bulb (removing the fronds and keeping them for later), and red onion into thin slices using a mandoline slicer. To prevent the beets from coloring everything, place the shaved beets in a separate bowl and clean the mandoline before slicing other vegetables. Drizzle the shaved beets with olive oil and a bit of sea salt, then mix. Combine the rest of the sliced vegetables in a large bowl, sprinkle with sea salt, and mix well.
3. Prepare the dressing by mixing lemon juice, minced garlic, red onion, and a good amount of sea salt in a small bowl. Stir in tahini followed by olive oil. Season with black pepper and more sea salt as needed.
4. Slice the beet greens and bok choy into thin strips. Remove the core from the apple and slice it thinly.
5. Pour a few tablespoons of dressing over the beets and vegetables. Drizzle the dressing over the beet greens, bok choy, and apple in a large salad bowl. Just before serving, mix everything except the beets with the greens. Arrange the beets throughout. Drizzle with extra dressing and sprinkle with sea salt and black pepper. Use the reserved fennel fronds as a garnish.
6. For preparing ahead, cut the vegetables and make the dressing. On the day of serving, add sea salt to the shaved vegetables, and sea salt and olive oil to the beets. Just before serving, mix each component with the dressing and finish as described above.

Summary:

• Calories: 1305 kcal
• Fat: 88 g
• Protein: 26 g
• Carbs: 127 g
• Potassium: 3119 mg
• Magnesium: 232 mg