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Roasted Beets and Butternut Squash
Roasted Beets and Butternut Squash plating
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Course Side Dish
Ingredients
For the pink Tehina
Course Side Dish
Ingredients
For the pink Tehina
Roasted Beets and Butternut Squash plating
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel and cube beets and butternut squash to about 1 inch in size.
  2. Lay all vegetables flat in one layer on a parchment paper in a large oven tray.
  3. Drizzle evenly with olive oil.
  4. Sprinkle all vegetables with Za’atar, garlic salt and black pepper.
  5. Roast the vegetable in a preheated oven of 400°.
  6. After 40 minutes carefully give the vegetables a good flip.
  7. Keep roasting for additional 10-15 minutes.
  8. Zest one lemon.
  9. Toast the pumpkin seeds in a small pan over medium heat for 5 minutes.
  10. Make sure to toss them around for even toasting.
To make the tehina
  1. Combine lemon juice with raw tehina and stir using a fork.
  2. Add beet juice and mix to combine.
  3. Add water and salt and stir to a smooth consistency.
When serving
  1. Drizzle the roasted vegetables with pink tehina sauce and top with toasted pumpkin seeds and Lemon zest.
Recipe Notes

Photo by Huppit Bartov Miller

Source
Huppit Bartov Miller
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