CSA Recipe - Week 16: Roasted Green Beans & Beets

Chef Liz told me she was roasting green beans with tahini sauce the other day and I thought this was a great, simple way to prep green beans! She roasted beets with them, but you could substitute another good roasting veggie you like (carrots, onions, peppers, etc)


Olive oil
Kosher salt to taste
1 handful of green beans, chopped in half
4 organic red beets, washed well and cut into cubes (or substitute another vegetable you like to roast)
Tahini sauce
Zaatar seasoning

1. Preheat oven to 400.
2. Toss vegetables in olive oil with salt.
3. Roast in oven for 25 minutes or until beets are soft.
4. Drizzle tahini and sprinkle Zaatar seasoning over the veg before serving.

If you're not a die hard tahini sauce person or are hesitant to pour pure tahini on your veggies, you can try out this Basic Tahini Sauce from Dishing Up the Dirt:

1 clove of garlic, minced
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon honey
1 1/2 tablespoons olive oil
pinch of salt & pepper

Whisk all the ingredients together with 2 tablespoons water, until smooth and creamy. Taste test and adjust seasonings as needed. Add more water to thin if necessary.