Salt Roasted Beets with Tahini

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Pour kosher salt onto a baking sheet.

Arrange the beets on top of the salt.

Cover the beets with plenty more kosher salt.

Pop the baking sheet into a 375°F oven to roast the beets.

Grate a clove of garlic into a bowl.

Add fresh lemon juice, tahini, and a pinch of cumin to the bowl with garlic.

Start whisking the mixture together; it will begin to seize up.

Add cold water about a tablespoon at a time while continuing to whisk until you get a smooth sauce.

Remove the beets from the oven when they can be easily pierced with a knife.

Peel the skins off the beets.

Use the big holes of a box grater to coarsely grate the beets.

Roughly chop fresh dill and fresh mint and add them to the bowl.

Pour in plenty of extra virgin olive oil and the tahini sauce, then mix until well combined.

Taste for seasoning and add more lemon juice or salt if needed, but be cautious as the beets are already salty.

Garnish with more herbs and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens