3
medium
beets
, peeled and quartered (about 2 cups)
1/2 cup
olive oil
, divided
1
small head of
cauliflower
, cut into florets (about 6 cups)
1 cup
toasted
walnuts
1
garlic clove
, minced
1/2 cup
lemon juice
, (4 small lemons)
1/3 cup
tahini
3/4 tsp
salt
1/4 tsp
coriander
extra-virgin
olive oil
, to garnish
toasted
sesame seeds
, to garnish
Instructions
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.
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