Monday, September 5, 2016

Tahini Beet Salad

1 lb beets, tops and bottoms cut off, skinned, and cut into chunks
salt to taste
1 T olive oil
1 T lemon juice
1 clove garlic
3 T tahini
any herbs you have on hand (I was trying to use up some parsley so I used that)
Preheat oven to 400 degrees F.
In a mixing bowl, toss beet chunks with a drizzle of olive oil and a generous amount of salt.
Spread beet mixture onto a large piece of aluminum foil; fold ends in and over to make a sealed packet.
Roast beets for 40 minutes, until relatively tender. I usually just throw this packet in while I am cooking something else (a squash, lasagna, casserole, whatever – even if it’s not 400 degrees it’s no big deal).
beet salad in food processorRemove beets from oven and let cool.
Add beets, any herbs you are using, and 1 minced garlic clove to food processor; pulse until chopped.
Add lemon juice and tahini; stir with a spoon or pulse a few times until combined.
Add salt/pepper to taste.
Serve with warm pita bread, crackers, or veggies.

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