Last weekend I was working as a retreat chef at the beautiful Chalice Well Gardens in Glastonbury alongside my lovely friend Charlie and her wonderful group. The focus of the retreat was deep inner work, and the food needed to reflect that: grounding and steadying, but still alive and full of colour.
On Friday evening I served my classic cottage pie with a selection of hearty salads. I wanted something alongside it that would both nourish and root people after a day of deep processing, while still feeling fresh and energising. This slaw was the result, and it has quickly become one of my favourites.
Why this slaw works so well
The colour alone is enough to lift a table. That deep, unmistakable beetroot red feels rich and earthy, but also full of life. And the combination of textures, soft roasted squash against crisp grated beetroot, is what really makes it sing.
It is filling without being heavy. Simple to make, but layered in flavour. It works beautifully as a side dish but is substantial enough to hold its own as a light lunch, especially with some good bread or a handful of cooked grains alongside.
Why I roast the butternut squash
Roasting the butternut squash rather than leaving it raw is the key decision in this recipe. Raw slaws can sometimes feel a little too sharp or cooling, particularly in autumn and winter or when people need something more grounding. The roasted squash brings warmth, softness and a gentle caramelised sweetness that balances the earthiness of the beetroot beautifully.
Butternut squash is such a brilliant ingredient. Rich in fibre, full of beta carotene, and with that comforting slightly sweet flavour that makes everything feel more substantial. When it roasts, it develops a depth you simply cannot get from steaming or boiling.
If you want to go deeper on this, I have a full guide here: How to roast butternut squash.
Beetroot: simple, bold, and beautiful
Beetroot does most of the visual work in this dish. Once grated, it releases its juice and colours everything it touches in the most gorgeous deep red. There is no need to peel it. Just give it a good wash, trim off any rough ends, and grate it straight into your bowl. It keeps things simple and retains more of the goodness.
The flavour is earthy and faintly sweet, and when combined with the tahini dressing it becomes something really satisfying.
The dressing: tahini or plant-based mayo?
You have two options here, and both are genuinely good.
If you are short on time, a high quality shop-bought plant-based mayonnaise works perfectly well and gives you a creamy, classic slaw texture.
If you want something a little fresher and more nourishing, I recommend making the tahini dressing. It takes five minutes and adds a beautiful creamy depth with a slight tang from the apple cider vinegar. The coconut sugar balances it just enough without making it sweet.
One note on making tahini dressing: the tahini may seize and thicken when you first add the water. Do not panic. Keep stirring and it will loosen into something smooth and silky.
What to serve it with?
This slaw is wonderfully versatile. It works alongside:
- Lentil cottage pie or shepherd’s pie
- Baked falafel or veggie burgers
- Roasted sweet potato
- A simple bowl of cooked grains
- Crusty sourdough and hummus for a quick lunch
It also keeps well in the fridge overnight. The flavours deepen slightly as it sits, so it is just as good, if not better, the following day.
A note on the nutritional benefits
This is one of those recipes that quietly delivers a lot without making a big fuss about it.
Butternut squash and beetroot are both rich in fibre, which supports healthy digestion. Tahini brings healthy fats that aid satiety and help your body absorb the fat-soluble nutrients in the vegetables. Beetroot is particularly well regarded for its nitrates, which support circulation, and its natural pigment betalain, a powerful antioxidant.
It is balanced, sustaining, and genuinely satisfying. Exactly what food should be.
Optional additions worth trying
I sometimes add a heaped teaspoon of ground coriander and half a teaspoon of caraway seeds to the dressing. Both complement the beetroot and squash beautifully and add a subtle warmth. Entirely optional, but very much recommended if you have them.
Roasted Butternut Squash and Beetroot Tahini Slaw
A vibrant, grounding slaw with caramelised roasted squash, crisp grated beetroot and a creamy tahini dressing. Simple to make and even better the next day.
Ingredients
- 750g butternut squash
- 1 tablespoon olive oil
- 2 large raw beetroots
- Sea salt and black pepper
- A handful of fresh pea shoots, to finish
Tahini Sauce
- 100ml tahini
- 50ml water
- 2 tablespoons apple cider vinegar
- Half a teaspoon sea salt
- 1 teaspoon coconut sugar
- 1 heaped teaspoon ground coriander (optional)
- Half a teaspoon caraway seeds
Instructions
1. Roast the squash
Preheat your oven to 200°C (180°C fan). Peel and deseed the butternut squash, then cut it into cubes roughly 1 to 2cm in size. Spread them in a single layer on a baking tray so they roast rather than steam.
Season generously with sea salt and black pepper, drizzle with olive oil and toss to coat. Roast until the squash is tender and lightly caramelised, around 30 to 45 minutes depending on your oven. You should be able to pierce it easily with a fork. Set aside and leave to cool completely before assembling.
2. Make the tahini dressing
In a bowl, combine the tahini, apple cider vinegar, sea salt and coconut sugar. Add the water gradually while stirring. The tahini may seize and thicken at first but keep going. It will loosen into a smooth, creamy dressing. Taste and adjust seasoning if needed.
3. Prepare the beetroot
Wash the beetroots well and trim off any rough ends. No need to peel. Grate them straight into a large bowl.
4. Bring it all together
Add the cooled roasted squash to the grated beetroot. Pour over the tahini dressing and mix well until everything is evenly coated. If using, stir in the ground coriander and caraway seeds. Season to taste.
5. Finish and serve
Top with a generous handful of fresh pea shoots. Serve straight away, or chill in the fridge and serve later. The flavours deepen beautifully overnight.
Notes
If you are short on time, a good quality plant-based mayonnaise can be used in place of the tahini dressing. Both work well.
How to roast butternut squash
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