The Best Way to Cook Beets: Roasted Beets with Lemon-Tahini Dressing

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess

Peel and trim the beets, removing tails and cutting them into wedges about half an inch thick.

Add 3 tablespoons of extra virgin olive oil, 12 sprigs of fresh thyme, 2 bay leaves, 4 smashed garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the beets and toss to coat.

Place the beets in a 13 x 9 inch baking dish and add 3/4 cup of water.

Cover the dish tightly with foil and place it in an oven preheated to 450°F.

Roast the beets for 1 to 1.25 hours until tender when pierced with a knife.

Remove the foil and return the beets to the oven for an additional 15 to 20 minutes to caramelize the edges.

Let the beets cool for about 20 minutes after roasting.

In a bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of water.

Add 1 teaspoon of minced thyme, 1 minced garlic clove, and 1/4 teaspoon of salt to the dressing and whisk until combined.

Serve the dressing on the bottom of the platter and arrange the beets on top, then sprinkle with 2 teaspoons of toasted sesame seeds and 2 teaspoons of minced chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens