Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs
Roasted beets and lentils with tahini dressing and zesty herbs—perfect for fall greens or as a main dish. Gluten-free, vegetarian, vegan, and packed with nutrients.
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Paring knife
- Pot
- Colander
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Tongs
- Citrus press
Ingredients
- 4 medium-size red or yellow beets
- 1 sprig fresh rosemary
- 2 Tbsp extra-virgin olive oil (divided)
- 1 in large leek (washed, trimmed, and sliced into 1/4rounds)
- 1 - 14 oz can lentils (rinsed and drained)
- 1/4 cup tahini
- 1 orange (zest and juice, divided)
- 1 Tbsp maple syrup
- 1/8 tsp salt
- 2 Tbsp chopped fresh Italian parsley
- 2 Tbsp chopped fresh mint
- 2 garlic cloves (peeled and finely minced)
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