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Roasted Beets with Tahini Yogurt Sauce

This tangy dish can be served hot or cold. When Mim makes it, she usually minces up the beet greens and tosses them back onto the hot beets so that they wilt, but you can also leave them out. Serve this over quinoa or on top of a bed of arugula with goat cheese.

Ingredients
4 large beets, cut into cubes
Greens of those beets, cut into think strips
3 sprigs of fresh thyme
¼ cup tahini
¼ cup plain yogurt
2 Tbsp olive oil
1 Tbsp soy sauce or tamari
2 cloves garlic
2 Tbsp toasted sesame seeds
Juice of 2 lemons
1 tsp maple syrup
Salt and pepper to taste
6 sprigs of parsley

Directions
1. Place beets on a lightly oiled baking tray, sprinkle with fresh thyme, salt, pepper and oil. Bake at 375, turning them over as they bake. Remove from the oven when they are cooked through and can easily be sliced with a knife/poked with a fork.

2. While the beets are roasting combine the following ingredients in a food processor and pulse together: parsley, tahini, garlic, olive oil and lemon. Then transfer to a bowl and mix in tamari or soy sauce, maple syrup and salt and pepper to taste.

3. Once the beets have finished roasting allow them to cool slightly before tossing them in with the dressing. If you are planning on using the beets greens add them now so that they can wilt.  Garnish with toasted sesame seeds.

Variations
If the day feels too hot to turn on your oven, put whole beets (with greens trimmed off) in a pot with water covering them. Boil until tender. Strain the beets and after they cool for a short while, slip the skins off with your hands and chop beets into cubes. They are a little less sweet this way, but cook up very quickly when they are fresh from the market.

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