Roasted Beets and Butternut Squash
Ingredients
- 2 mediuim beet roots +1 Beet Root to juice for pink tehina
- 1/2 butternut squash
- 1/2 cup pumpkin seeds
- 2 1/2 tbs. olive oil
- 1/2 tsp. Za'atar
- 1/2 tsp. garlic salt
- 1/4 tsp. black pepper
For the pink Tehina
- 1/3 cup raw tehina (sesame paste)
- 1/2 lemon freshly squeezed (about 2 tsp. lemon juice)
- 1-2 tbs. fresh beet juice
- 3 tbs. water
- salt a pinch and a little
Instructions
- Peel and cube beets and butternut squash to about 1 inch in size.
- Lay all vegetables flat in one layer on a parchment paper in a large oven tray.
- Drizzle evenly with olive oil.
- Sprinkle all vegetables with Za’atar, garlic salt and black pepper.
- Roast the vegetable in a preheated oven of 400°.
- After 40 minutes carefully give the vegetables a good flip.
- Keep roasting for additional 10-15 minutes.
- Zest one lemon.
- Toast the pumpkin seeds in a small pan over medium heat for 5 minutes.
- Make sure to toss them around for even toasting.
To make the tehina
- Combine lemon juice with raw tehina and stir using a fork.
- Add beet juice and mix to combine.
- Add water and salt and stir to a smooth consistency.
When serving
- Drizzle the roasted vegetables with pink tehina sauce and top with toasted pumpkin seeds and Lemon zest.
Notes
Photo by Huppit Bartov Miller
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