This is like one of those perfect snacks. It tastes amazing, is super healthy, and honestly so easy. We wish it hadn't used up all of the beets, carrots, and artichokes because we would've easily have made it again! The other part of it is that it was kind of nice to have finger food again. It kind of felt like we were at a party (a socially distant one at that).
- Beets, peeled, cut into ½" wedges
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground black pepper
- Carrots, sliced ¼" thick
- Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼" thick
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste
- 2 teaspoons fresh lemon juice, divided, plus more to taste
- 2 cups watercress, large stems trimmed
- 1/4 cup Green Tahini Sauce
- Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.
- Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.
- Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
- Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.
Recipe adapted from Bon Appetit magazine.