Blistered Broccoli with Beet Tahini Drizzle

 Blistered Broccoli with Beet Tahini Drizzle

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Make the Broccoli

  1. Place the broccoli on the baking sheet, toss with oil, garlic powder, salt, and pepper to coat.
  2. Roast for 20 minutes, until the broccoli is lightly crisp and browned at the edges and tender.

Make the Sauce

  1. 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.
  2. 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.

  • NOTE: 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