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!
I've enjoyed using vegetables I haven't cooked with before (the kohlrabi and celeriac) and the mixed salad leaves have been absolutely delicious - the best I've ever had.
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