Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs
  • 4 medium-size red or yellow beets
  • 1 sprig fresh rosemary
  • 2 Tbsp extra-virgin olive oildivided
  • 1in large leekwashed, trimmed, and sliced into 1/4rounds
  • 1 – 14oz can lentilsrinsed and drained
  • 1/4cup tahini
  • 1 orangezest and juice, divided
  • 1 Tbsp maple syrup
  • 1/8tsp salt
  • 2 Tbsp chopped fresh Italian parsley
  • 2 Tbsp chopped fresh mint
  • 2 garlic clovespeeled and finely minced
  1. Preheat oven to 375 F. In ovenproof saucepan with tight-fitting lid, place unpeeled beets with rosemary and a splash of water. Cover and place in preheated oven. Bake for 45 minutes, or until tender when pierced with a thin sharp knife.
  2. Meanwhile, in skillet, heat 1 Tbsp oil. Add leeks and sauté until soft, about 5 minutes. Add a splash of water, if needed, to keep them from sticking. Fold in lentils, remove from heat, and set aside.
  3. In high-speed blender, combine tahini, 2 Tbsp orange juice, maple syrup, and salt. Add 2 Tbsp water and whirl until blended and creamy. Add a little more water if needed. Set aside.
  4. In small bowl, combine parsley, mint, 2 tsp orange zest, and garlic. Stir to blend. Set aside.
  5. When beets are tender, remove from oven and discard rosemary. When beets are cool enough to handle, scrape off skins. Cut into wedges and place in serving bowl. Scatter leeks and lentils overtop. Drizzle with tahini dressing and scatter chopped herb mixture overtop. Toss before serving and serve at room temperature. Season with salt and pepper, if you wish.
Recipe Notes

Per serving: 199 calories; 6 g protein; 10 g total fat (2 g sat. fat); 23 g total carbohydrates (11 g sugars, 6 g fiber); 62 mg sodium