Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

Name: Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce
Yield: 4 Servings
Ingredients: 1 lb beets, peeled, cut into ½" wedges; 4 tablespoons olive oil, divided; Kosher salt, freshly ground black pepper; 1 lb carrots, sliced ¼" thick; 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼" thick; 1 teaspoon finely grated lemon zest; ¼ 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; ¼ cup The Greenest Tahini Sauce

By Sarah Dickerman and Marissa LippertPhotographer Kimberley Hasselbrink

December 27, 2013

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If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

Recipe notes