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Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs

Serves 6


    Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs

    Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. 


    Add some crunch

    This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch. 


    Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs


      • 4 medium-size red or yellow beets
      • 1 sprig fresh rosemary
      • 2 Tbsp (30 mL) extra-virgin olive oil, divided
      • 1 large leek, washed, trimmed, and sliced into 1/4 in (0.6 cm) rounds
      • 14 oz (398 mL) can lentils, rinsed and drained
      • 1/4 cup (60 mL) tahini
      • 1 orange, zest and juice, divided
      • 1 Tbsp (15 mL) maple syrup
      • 1/8 tsp (0.5 mL) salt
      • 2 Tbsp (30 mL) chopped fresh Italian parsley
      • 2 Tbsp (30 mL) chopped fresh mint
      • 2 garlic cloves, peeled and finely minced


      Per serving:

      • calories199
      • protein6 g
      • total fat10 g
        • sat. fat2 g
      • total carbohydrates23 g
        • sugars11 g
        • fibre6 g
      • sodium62 mg



      Preheat oven to 375 F (190 C). 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.


      Meanwhile, in skillet, heat 1 Tbsp (15 mL) oil. Add leeks and sauté over medium heat 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.


      In high-speed blender, combine tahini, 2 Tbsp (30 mL) orange juice, maple syrup, and salt. Add 2 Tbsp (30 mL) water and whirl until blended and creamy. Add a little more water if needed. Set aside.


      In small bowl, combine parsley, mint, 2 tsp (10 mL) orange zest, and garlic. Stir to blend. Set aside.


      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.



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