Roasted Beets with Lemon Tahini Dressing
Roasted beets with lemon tahini dressing is a delightful and versatile dish that brings together the earthy flavors of beets with the tangy and creamy taste of lemon tahini dressing. This simple yet elegant recipe is not only visually stunning but also packed with nutrients and health benefits.
Ingredients
DRESSING
- 2 Tbsp Tahini
- 2 Tbsp Lemon juice
- 1 Tbsp Olive oil
- 1 Tbsp Water
- 1 Tsp Thyme-minced
- 1 Clove Garlic-minced
- 1/4 Tsp salt
BEETS
- 2 Lbs Beets-peeled, trimmed and cut into 1/2" slices
- 3 Tbsp Olive Oil
- 4 Cloves Garlic-smashed and peeled
- 12 Sprigs Thyme
- 2 bay leaves
- 1 Tsp salt
- 1/2 Tsp black pepper
- 3/4 Cup water
- 2 Tsp Sesame seeds-toasted
- 2 Tsp Chives-minced
Instructions
DRESSING
- Whisk all the ingredients together in a medium bowl until smooth. Set aside.
- You can refrigerate the dressing for 2 days. You might need to thin it out with water or lemon juice.
BEETS
- Preheat overboard to 450'.
- In a large bowl toss the beets with oil, garlic, thyme sprigs, bay leaves, salt and pepper until evenly coated.
- Transfer to a deep baking sheet or casserole dish and pour water into pan. Cover tightly with foil. Roast until beets can be easily pierced with a knife. About 1 hour.
- Remove from the oven, being careful with the steam while replacing the foil. Return the pan to the oven and caramelize the beets for 15 to 20 minutes. Discard garlic, thyme and bay leaves. Let sit for 20 minutes.
- Spread the dressing evenly on your serving platter and top with beets. Sprinkle with sesame seeds and chives. Serve warm or at room temperature.