In their book Good Food, Good Mood, certified nutritionists Tamara Green and Sarah Grossman share 100 recipes designed to nourish both mind and body – including this nutrient-packed broccoli dish. “Roasted broccoli trumps steamed broccoli by a long shot, elevating its texture and taste,” Green and Grossman explain. “The B-vitamins and powerful phytonutrients found in broccoli help relieve feelings of stress and anxiety. The beets in the tahini drizzle add colour, sweetness and fibre to fuel your microbiome, helping create more stable moods. You can serve this recipe with Garam Masala Beef Keftas.”
Blistered Broccoli With Beet Tahini
Tamara Green and Sarah Grossman's healthy recipe for roasted broccoli drizzled with beet tahini.
Ingredients
Broccoli
- 2 heads broccoli cut in florets
- 2 tbsp extra virgin olive oil
- ½ tsp granulated garlic powder
- 1 pinch each sea salt and pepper
Beet Tahini
- ⅔ cup cooked cubed beets see note
- ⅓ cup tahini
- 2 tbsp freshly squeezed lemon juice plus more to taste
- ¼ cup cold water plus more as needed
- 1 small garlic clove minced
- 1 pinch sea salt plus more to taste
To Finish
- sprinkle of za’atar
- sprinkle of sumac
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Broccoli
- Place the broccoli on the baking sheet, toss with oil, garlic powder, salt and pepper to coat.
- Roast for 20 minutes, until the broccoli is lightly crisp and browned at the edges and tender.
Beet Tahini
- Combine the beets, tahini, lemon juice, water, garlic and salt in a food processor and blend until smooth. Gradually add more water, a spoonful at a time, until the mixture’s consistency is thin enough to drizzle over the broccoli. Taste and adjust the seasoning as needed – you may want to add more lemon juice or salt.
To Finish
- Remove the broccoli from the oven and place on a serving platter. Drizzle the beet tahini mixture overtop, or serve it in a side dish. Sprinkle za’atar and sumac overtop the broccoli.
Notes
You can use steamed, roasted, or even pre-cooked store-bought beets in this recipe. If you have any leftover cooked beets from another recipe, it’ll work well here!
More recipes from Tamara Green and Sarah Grossman
Garam Masala Beef Keftas
Tamara Green and Sarah Grossman's recipe for garam-masala-spiced beef keftas served with a lemony tahini sauce.
Get the recipe
Garam Masala Beef Keftas
Tamara Green and Sarah Grossman's recipe for garam-masala-spiced beef keftas served with a lemony tahini sauce.
Get the recipe
Melon, Poppyseed and Shrimp Salad
Tamara Green and Sarah Grossman's recipe for a fibre-rich salad with shrimp, melon and an easy honey-lime vinaigrette.
Get the recipe
Melon, Poppyseed and Shrimp Salad
Tamara Green and Sarah Grossman's recipe for a fibre-rich salad with shrimp, melon and an easy honey-lime vinaigrette.
Get the recipe
Sweet Potato Noodles With Almond Sauce and Tempeh
Sarah Grossman's recipe for sweet potato noodles served with almond sauce and tempeh.
Get the recipe
Sweet Potato Noodles With Almond Sauce and Tempeh
Sarah Grossman's recipe for sweet potato noodles served with almond sauce and tempeh.
Get the recipe
