Roasted Beets & Chickpeas with Tahini Sauce
If you’ve been reading this blog for a while now, then you already know that I hold a special place in my heart for beets. Honestly, I became a farmer so I could eat as many beets as my little heart desires. They have never failed me. Even when the temperatures reach 100 degrees and we have to harvest hundreds of pounds of them to bring to our CSA and farmers markets. Body aches, curse words, and broken spirits… Somehow this lovely root vegetable still wins. I can never hate it!
It’s been a while since I’ve cooked with my favorite root vegetable and this meal is totally a winner in our household. Even Taylor (who used to be a beet hater) never bats an eye when I cook up this lovely root. Paired with chickpeas, couscous, and a light lemon tahini sauce this is a meal that everyone can enjoy. It’s easy to prepare and healthy to boot. Honestly, if Taylor requests beets for dinner you know that there is hope for everyone!
This meal tastes best with a glass of red wine (or a pint of your favorite beer) and some lovely music playing in your kitchen. Grab a fork!
Roasted Beets and Chickpeas With Tahini Sauce
Prep Time: 5 mins. Cook Time: 30 mins. Serves: 2-4
- 2 large beets, (greens discarded and saved for another use) cut into 1/2 inch pieces (the closer to 1/2 inch pieces the better because the beets will cook at the same time as the other veggies)
- 2 cups of cooked chickpeas, or (1 15 oz can) rinsed, drained, and patted dry
- 1/2 cup uncooked couscous
- 1 small yellow onion, cut into large chunks
- 2 TBS grapeseed oil (or oil of choice)
- Salt and pepper
- 1/4 cup chopped parsley
- 1/4 cup tahini
- 2 TBS fresh lemon juice
- 2 TBS minced parsley
- 2 cloves of garlic, minced
- 1/8 tsp crushed red pepper flakes
- 3-5 TBS water
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Combine chopped beets, chickpeas and onion with 2 TBS of oil. Place on a prepared baking sheet and roast in the oven until beets are tender and chickpeas and onions are browned. About 25-35 minutes. Toss mixture halfway through cooking.
- Cook couscous according to your specific brands instructions.
- While veggies cook prepare your sauce.
- Comine all ingredients for the sauce by processing with an immersion blender or a regular blender until smooth. Taste test and add anything that may be missing.
- Toss cooked veggies with couscous. Drizzle with sauce and sprinkle with salt, pepper, and minced parsley.
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.