Blistered Broccoli With Beet Tahini
Fresh broccoli gets tossed with olive oil and roasted at 400°F for 20 mins before being drizzled with homemade beet tahini. The result is a savoury, feel-good roasted broccoli side dish packed with nutrients.
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!