There’s a lesson here: you should never underestimate my penchant for beets, dips, or new ways to marry the two. This one, more in the meze family, is made sweet and nutty with the addition of tahini paste. It’s similar to a version we had at Zahav (the source of last year’s cauliflower epiphany), only that one comes with crushed walnuts on top.
Beets with Tahini
Adapted from Moro East, by Samuel and Samantha Clark
I nearly declared this superior to Sortun’s beet tzatziki until A. wisely reminded me that there is room enough on a competent meze platter for both of them.
1 1/4 pounds beets
4-6 tablespoons extra-virgin olive oil
1 clove garlic, crushed with salt
2 tablespoons tahini
2-4 tablespoons fresh mint
2 teaspoons red wine vinegar
Fresh lemon juice, to taste
Salt and freshly ground pepper
Preheat oven to 400 degrees.
Wash the beets well. While still wet, wrap them individually in aluminum foil and place on a cookie sheet. Roast until tender and easily pierced with a knife, 60 to 90 minutes. When the beets are cool enough to handle, remove the skins and chop coarsely.
Place the beets in a food processor with the garlic, tahini and olive oil and puree until smooth. Transfer to a small bowl and stir in the vinegar, mint, and lemon juice. Season with salt and pepper to taste.