Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs - alive magazine
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb…
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Skillet
- Colander
- Can opener
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 4 medium-size red or yellow beets
- 1 sprig fresh rosemary
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 large leek, washed, trimmed, and sliced into 1/4 inch (0.6 cm) rounds
- 14 oz (398 mL) can lentils, rinsed and drained
- 1/4 cup (60 mL) tahini
- 1 orange, zest and juice, divided
- 1 Tbsp (15 mL) maple syrup
- 1/8 tsp (0.5 mL) salt
- 2 Tbsp (30 mL) chopped fresh Italian parsley
- 2 Tbsp (30 mL) chopped fresh mint
- 2 garlic cloves, peeled and finely minced
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