Here’s another recipe for all of those beet enthusiasts over at our Facebook page. With only 4 to 5 ingredients, this one for Beet and Tahini Dip lets the flavor as well as color of the beets shine. It’s adapted from the cookbook “Eating Local” by Janet Fletcher and, served with pita chips or nutty homemade wheat crackers, adds a colorful note to a holiday gathering. The lemon juice helps to balance the flavor of the tahini; I’d like to try substituting local cider vinegar the next time I make this.
Beet and Tahini Dip
1 pound red beets (about 3 medium)
1 clove garlic, sliced
¼ cup tahini, stirred well to blend
3 – 4 tablespoons lemon juice, or to taste (optional)
Salt, to taste
- Preheat oven to 400°F. Wash beets, place in baking dish, and add water to depth of ¼ inch. Cover tightly and bake until knife pierces them easily, 45 to 60 minutes. After beets are cool, peel and cut into quarters.
- Put beets and garlic in food processor, and puree until smooth. Transfer to bowl and stir in tahini. Add lemon juice gradually, to taste. Season with salt to taste.
- Dip will keep, refrigerated, up to one week.
Tips for roasting beets >
And for you beet fans who are also Totally Local Latke obsessed — all the necessary ingredients can now be locally sourced at our Winter Farmers’ Markets — here’s Cumin-Scented Beet Latkes and Beet and Carrot Latkes as well.