Beetroot Salad with Toasted Sunflower Seeds, Tahini plus a Herb + CBD Gremolata
Tuesday, 30 November, 2021

Beetroot Salad with Toasted Sunflower Seeds, Tahini plus a Herb + CBD Gremolata

Author: Lauren Lovatt



3 red or candy cane beetroot, washed and peeled

1 tbsp olive oil

2 tbsp water

Tsp salt


Savoury Granola

100g sunflower seeds

100g oats

2 tbsp nutritional yeast

1 lemon zest only

4 tbsp olive oil

1 tbsp honey

1 tbsp miso


Tahini Dressing

100g tahini

100ml water

1 tsp white miso

1 tbsp smoked water (optional)


CBD Gremolata

1 red chili, finely chopped

100ml olive oil

50 pumpkin seeds

25 parsley, finely chopped

25g coriander, finely chopped

1 lemon zest and juice

2 pipettes CBD

Tsp salt

This is a delicious winter salad laced with medicinal mushrooms and CBD, a fabulous festive starter or a lovely light lunch.




1 hour



Preheat the oven to 180 degrees Celsius

Cut the beetroot into quarters and then place them on a baking tray lined with baking paper. Drizzle them

with oil, water and salt and then bake in the hot oven for 30 minutes until cooked through.

Savoury Granola

Place all of the ingredients in a bowl and mix well then place the mixture onto a lined baking tray and bake in the hot oven for 10-15 minutes until golden. Then take the granola from the oven and allow it to cool.

Tahini Dressing

Whisk all of the ingredients together until smooth and place in the fridge until ready to serve.

CBD Gremolata

Place all of the ingredients into a small food process and process until you have a well-mixed but still chunky mixture. Check for seasoning and set aside.

To Serve

Place a few spoonful’s of the sauce in a circle onto each plate, followed by the beetroot then gremolata, leaves and granola.

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