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!

We feel very lucky to be able to access locally grown, seasonal, organic veg through Down Farm, and delivered to our door! Their friendly, cooperative attitude to business means that they have tailored our order for us.

— Rozzy

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