Roasted Beet and Tahini Salad

Ingredients

• •1.5 lbs fresh beets, peeled and cut into wedges
• •3 tablespoons tahini
• •3 tablespoons lemon juice
• •2 cloves garlic, minced
• •1/4 cup olive oil
• •1/4 cup water
• •to taste salt and pepper
• •1/2 cup fresh parsley, chopped
• •1/4 cup fresh mint, chopped
• •1/4 cup crumbled feta cheese
• •1/4 cup toasted walnuts, chopped
• •1 teaspoon cumin

Directions

1. 1Preheat oven to 400°F. Toss beet wedges with 2 tablespoons olive oil, salt, and pepper, then spread on a baking sheet.
2. 2Roast beets for 30-35 minutes until tender and caramelized, stirring halfway through.
3. 3While beets roast, whisk together tahini, lemon juice, minced garlic, remaining olive oil, water, cumin, salt, and pepper until smooth and creamy.
4. 4Remove roasted beets from oven and let cool slightly.
5. 5Transfer warm beets to a serving plate and drizzle with tahini dressing.
6. 6Top with fresh parsley, mint, feta cheese, and toasted walnuts.
7. 7Toss gently to combine and serve warm or at room temperature.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.