If you have not made roasted beets and carrots with lemon and tahini sauce yet, start the sauce with thin some tahini with a combination of water and lemon juice.
Have This!
- One pound beets
- Four tablespoons olive oil
- Kosher salt
- freshly ground black pepper
- One pounds carrots
- One pound Jerusalem artichokes
- A teaspoon finely grated lemon zest
- Half teaspoon Aleppo pepper or hot paprika, plus more to taste
- Two teaspoons fresh lemon juice, divided, plus more to taste
- Two cups watercress, large stems trimmed
- One-fourth cup of Tahini Sauce
Do this!
- Preheat oven to 425°.
- Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet.
- Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges.
- Toss carrots with one Tbsp. oil on one half of a lightly oiled rimmed baking sheet.
- Toss Jerusalem artichokes with one 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.
- Aleppo pepper, and one tsp. lemon juice.
- Season with salt, Aleppo pepper, and lemon juice.
- Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
- Toss watercress with remaining one tbsp. olive oil and one tsp. lemon juice.
- Season to taste with salt and black pepper.
- Serve roasted vegetables with dressed watercress and tahini sauce.