Roasted Carrots and Beets with Tahini Dressing

Preheat oven to 400°. Wrap beets in tinfoil, spray carrots with olive oil, and sprinkle both with salt. Bake for one hour and 15 minutes. Meanwhile, whisk together the tahini, syrup (honey, maple, or date), salt, lemon juice, and ice water. Set aside. Remove vegetables from the oven and let cool. Slowly peel the beets. Slice beets, and drizzle beets and carrots with 2 tbsp of the tahini mix. You will have a lot of the tahini mix left over to use as a salad dressing or dip throughout the week. Top with crushed pistachios and parsley and enjoy.