Monday, February 15, 2016

Roasted Beets with Tahini

Bunch of beets (including greens)
Garlic clove
1/4 cup tahini
Half a lemon

Roast the beets until done, about 40 minutes, at 425.  Just scrub them a little bit, wrap them in tinfoil and stick them in.  They're done when a fork slides in easily.

Meanwhile, make the sauce and greens.  For the sauce, put the garlic through a garlic press and mix it in with the tahini.  Whisk the juice from the lemon half in, and then whisk in 1/4 cup of water, until the sauce is creamy/runny.

Sauté the beet greens in a little oil with salt and pepper.

Spread the greens out on a plate.  Slice the roasted beets and lay out on top, and pour the sauce over everything.

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