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Cooking 101
There's something really special about a jewel-toned recipe. This plate of ruby-hued beets and emerald green kale really pops with our golden tahini sauce, making a weeknight recipe one that's fit for a window display.
Chef Tip: There’s a lot of nutrition in the skin of the beet, and they can be messy to peel, which is why we skip that step. Just give them a good scrub and chop them as is. The skin gets tender as they roast and you’ll get all the health benefits from this delicious vegetable.
6 medium beets, ideally mixed varieties
Olive oil
1 bunch Kale, leaves only, chopped
Salt
Sesame seeds, toasted
The zest of an orange
Preheat oven to 425 degrees
Prepare your beets: no need to peel! Just rinse and scrub, cutting off any dirty parts, cut into bite-sized pieces, then transfer to a sheet tray and drizzle with a few glugs of olive oil
Toss the hot beets and kale with a pinch of salt to wilt the kale. Then zest the orange and add in the sesame seeds
Toss the hot beets and kale with a pinch of salt to wilt the kale. Then zest the orange and add in the sesame seeds
Plate on a drizzle of Tahini and finish with more tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 430
Total fat = 37g
Total carbohydrates = 21g
Fiber = 7g
Protein = 9
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