Recipe & Pic from Zen & Zaatar
This dip will really bring out the sweetness of your beets! Serve with pita or cucumber spears or spread on a wrap sandwich.
1 lb. beets
1 head garlic
¼ cup tahini
Juice of one lemon
½-1 tsp salt
2 tbsp olive oil (+more for serving)
2 tbsp water (as needed)
Preheat oven to 400F. Drizzle olive oil over washed and scrubbed beets, and cover with foil on a baking sheet. Cut the top off the head of garlic and drizzle with olive oil. Cover the garlic with foil as well. Bake beets for 45 mins - 1 hour, until tender.* Roast garlic for 40 mins - 1 hour, until caramelized, soft, and fragrant.
Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tbsp at a time if too thick.
Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!