Updated Mar 13, 2017Chatelaine
medium beets, peeled and quartered (about 2 cups)
olive oil, divided
small head of cauliflower, cut into florets (about 6 cups)
garlic clove, minced
lemon juice, (4 small lemons)
extra-virgin olive oil, to garnish
toasted sesame seeds, to garnish
- PREHEAT oven to 400F. Line a baking sheet with parchment.
- TOSS beets with 1 tbsp oil. Spread out on a half of prepared sheet. Toss cauliflower florets with 1 tbsp oil, then add to other side of sheet. Roast until vegetables are tender, about 40 min. (Beets will be dark). Cool.
- WHIRL beets with cauliflower, walnuts, garlic, lemon juice, tahini, remaining 1/4 cup oil, salt and coriander in a food processor until smooth. Scrape into a bowl and drizzle with extra-virgin olive oil. Sprinkle with sesame seeds. Serve with pita bread and fresh veggies. Tip: Toast walnuts in a single layer in a frying pan over medium-high, stirring occasionally until they start to turn darker, about 5 min.