Roasted Beets with Tahini Lemon Dressing

by Heather Cristo
Roasted Beets with Tahini Lemon Dressing


For the Roasted Beets:
·6 golden beets
·2 tablespoons extra virgin olive oil
·Sea salt
·Very thinly sliced leeks, for topping
·Toasted sesame seeds, for garnish

For the Tahini Dressing:
·2 cloves garlic
·2 tablespoons tahini
·½ red Fresno chili (with seeds)
·3 tablespoons olive oil
·3 tablespoons lemon juice
·1 tablespoon pure maple syrup
·3 tablespoons hot water
·Sea salt


Preheat oven to 400°F. Place beets on a foil covered sheet pan. Drizzle with the olive oil and sprinkle with salt. Cover tightly with the foil making a packet. Roast for about 20 minutes, or until tender when pierced with a fork. Cool on the sheet pan. Then, peel beets by rubbing the skin off, and trimming the stem. Slice them thinly with a sharp knife and arrange them on a platter. While beets are cooling make the Lemon Tahini dressing by adding all of the ingredients to the jar of a blender and pureeing on high until smooth. Season to taste. Drizzle over the beets. Then, sprinkle with sliced leeks and toasted sesame seeds. Serve and enjoy!

Fresh!!! You really taste the difference. Organic veg and a chance to also get local sourdough bread, honey, apples, cider vinegar, etc. Flexible ordering and very responsive farm team. The veg box is a highlight of the week!

— Douglas

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.