2 beets –
use 1 red, 1 gold, 2 Chioggia – whatever you have on hand.
1 bunch beet greens
1 avocado, diced
4 scallions, chopped
2 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. water
1 tbsp. agave
1 garlic clove, minced
1 tbsp. choppped mint
1 tbsp. chopped parsley
1 tbsp. chopped basil
Salt and pepper
Preheat the oven to 400°.
Cut green tops from the beets. Set aside. Wash and scrub the beets.
Wrap the beets in aluminum foil and roast for 1 hour.
Put a pot of salted water on to boil. Rinse greens thoroughly, removing sand and dirt; chop into 2″ pieces. Add to the boiling water for 1 minute; remove with a slotted spoon and immediately run under cool water. Dry well with a towel squeezing out as much moisture as possible. Set aside.
Make the dressing: whisk together the tahini, lemon juice, agave, water, garlic, mint, parsley, basil, salt, and pepper until it comes together.
When beets are done roasting, remove and let cool. Carefully peel the skin and chop.
Toss together the beets, beet greens, scallions, avocado, and dressing.