Roasted Fennel and Beet Salad with Tahini Herb Sauce

Oh My Veggies
March 02, 2015

Ingredients:

For the Salad

  • 2 medium-sized fennel bulbs, trimmed and cut into 1/2 inch wedges (save the fronds for garnish)
  • 4 medium-sized purple beets, peeled and cut into 1/2 inch chunks
  • 3 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • Pinch of black pepper
  • 1 cup French green lentils, rinsed and picked over
  • 2 tablespoons fennel fronds
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped dill

For the Sauce

  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons tahini
  • 1/2 teaspoon honey
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped dill
  • 1/8 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

For Further Instructions:

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