Beet Dip (ve, Gf) Recipe
Tahini, garlic, lemon, beets.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beets
Wash the beets thoroughly under running water to remove any dirt. Trim the tops and roots, then wrap each beet in aluminum foil. Roast in an oven preheated to 400°F (200°C) for about 45-60 minutes or until they are tender when pierced with a fork.
- 2
Cool and Peel
Once the beets are roasted, remove them from the oven and let them cool for about 10-15 minutes. Once cool enough to handle, peel the skins off using your hands or a paper towel.
- 3
Blend Ingredients
In a food processor, combine the roasted beets, tahini, garlic cloves (peeled), lemon juice, olive oil, salt, black pepper, and water. Blend until smooth and creamy. If the dip is too thick, add more water, a tablespoon at a time, until the desired consistency is achieved.
- 4
Taste and Adjust
Taste the dip and adjust seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.
Serving
- 5
Serve the Dip
Transfer the beet dip to a serving bowl. Drizzle a little olive oil on top for garnish and serve with fresh vegetables, pita chips, or crackers.
