By Chef Ella Freyinger
June 2021
Ingredients
- For the Roots:
- 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
- Olive oil
- Kosher salt
- 1 tbsp toasted sesame seeds
- 1⁄2 cup cilantro, chopped
- For the Dressing:
- 1⁄4 cup tahini
- 1 clove garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
- 1⁄4 tsp cayenne pepper
- 1⁄4 tsp freshly ground black pepper
- Kosher salt
Steps
- Preheat oven to 400° F.
- Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
- Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
- Put all ingredients for the dressing into a blender and blend until smooth.
- Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.
- Enjoy!