Roasted Beets, Carrots, and Sunchokes with Lemon and The Greenest Tahini Sauce

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20 Mins
60 Mins
Roasted Beets, Carrots, and Sunchokes with Lemon and The Greenest Tahini Sauce

Different and delicious!


1 lb beets, peeled, cut into ½" wedges

4 tablespoons olive oil, divided

Kosher salt, freshly ground black pepper

1 lb carrots, sliced ¼" thick

1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼" thick

1 teaspoon finely grated lemon zest

1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste

2 teaspoons fresh lemon juice, divided, plus more to taste

2 cups watercress, large stems trimmed

1/4 cup The Greenest Tahini Sauce

The Greenest Tahini Sauce

2 cloves garlic, peeled

1 teaspoon kosher salt, plus more

1 bunch watercress, thick stems trimmed

1 cup fresh mint leaves

½ cup fresh flat-leaf parsley leaves

½ cup tahini (sesame seed paste)

2 tablespoons (or more) fresh lemon juice


Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice.

Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

The Greenest Tahini Sauce

Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.


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