Every year I get a craving for warm, roasted root vegetables. And then I overdose on beets, although how can you resist this colorful dish? I was inspired by this dish, but hesitant to add tahini to the sweet, roasted veggies. So I decided to balance the carb-laden veggies with a bean salad in a lemon-tahini dressing. The flavors could mix if they wanted to (they did, it was delicious), but I could enjoy them on their own.
I started by cleaning and cutting about 6 lbs of beets, carrots, and parsnips into 1-in pieces. I tossed them in olive oil and salt, and split the batch between 2 pans (the photo above is the end result). I learned recently that if you put the vegetables too close together (in baking and in cooking), they will just steam and not caramelize. I believe I cooked it at 375 or 400 degrees for about a half hour, then I added some garlic cloves and cooked 20-30 more minutes. After the vegetables were done and slightly cool, I drizzled balsamic vinegar and chives on top.
The bean salad was also pretty easy. Like the recipe linked to earlier, the dressing is like Annie's "Goddess" dressing, which is like cocaine for hippie salads. But it's pretty easy to make with some tahini, lemon juice, garlic, red wine vinegar, and soy sauce (adjusting the amount until delicious). After mixing together the dressing, I used 1 can each of chickpeas and red kidney beans, then added chopped chives and mint leaves as well.
This meal is really high in fiber, so tread carefully... but I enjoyed it, and it wasn't too much work.
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