This beet tahini brings to the table bright pink color and the earthy, sweet taste of beet, complemented by the bittersweet flavor of tahini.
I like to garnish it with edible wildflowers from our backyard and serve it with carrot or celery sticks, crackers, or toasted pita bread. Enjoy it also as a spread-in sandwich with pastrami, along with roasted vegetables or grilled meat.
Makes about 2 cups
2 medium-sized fresh beets, or store-bought pre-cooked beets.
2 garlic cloves
1/2 cup (120 gr) tahini
Lemon Juice from ½ lemon, or more to taste
Pinch kosher salt, or more to taste
Cook washed beet in water (if using fresh ones) until super tender. Let cool, peel, and discard skins. You can also steam the beets for 1 min in Instant Pot.
Transfer beets to a food processor (or use a strong hand blender), and add in tahini, garlic, lemon juice, salt, and pepper. Process until fine puree.
Adjust flavors if desired, and transfer to a small serving bowl.