Roasted Beets with Lemon-Tahini Dressing

Name: Roasted Beets with Lemon-Tahini Dressing
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, tahini; 2 tablespoons, lemon juice; 1 tablespoon, extra-virgin olive oil; 1 tablespoon, water; 1 teaspoon, minced fresh thyme; 1 , garlic clove, minced; ¼ teaspoon, table salt; 2 pounds, beets, trimmed, peeled, and cut into ½-inch-thick wedges; 3 tablespoons, extra-virgin olive oil; 4 , garlic cloves, smashed and peeled; 12 fresh, thyme sprigs; 2 , bay leaves; 1 teaspoon, table salt; ½ teaspoon, pepper; ¾ cup, water; 2 teaspoons, sesame seeds, toasted; 2 teaspoons, minced fresh chives

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Appears in Cook's Country December/January 2023

Side Dishes

Vegetables

The key to well-seasoned beets lies in prepping them before—rather than after—cooking.

SERVES4 to 6

TIME2 hours, plus 20 minutes cooling

Roasted Beets with Lemon-Tahini Dressing

WHY THIS RECIPE WORKS

We wanted a beet cooking method that yielded beets that were seasoned all the way through. To get there, we found that peeling and cutting the beets before cooking them was better than cooking the beets whole. Cooking them together with wat...

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