By Chef Ella Freyinger

January 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!