I am indeed one of those weirdos that really like beets. Roasted beet goat cheese salad – swoon…
I was meandering thru a cookbook that listed this dip and i knew I had to give it a try.. I have a friend whose husband has an amazing green thumb and she gifted me a couple beets. It wasn’t a ton as i didn’t know what i could do with too many – although i do love the roast function on my air fryer!
I didn’t have enough for a full recipe and that was kind of a big commitment anyway…. I cut the recipe in half to try it out!
My math was a bit off on the salt… and i stopped as i was starting to add too too too much, so take care with yours! But extra salt definitely made it great!
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Place the beets on top of a large sheet of aluminum foil and fold the edges over to create a pouch (the beets should be completely enclosed in foil). Lay pouch on top of a baking sheet to avoid any dripping onto the bottom of the oven and roast until tender, about 1 hour.
- Once cool, slough away the beet skins with your fingers (or a paper towel) and discard.
- Cut beets into wedges and transfer to a food processor.
- Add the garlic, tahini, sour cream, lemon juice, salt and a few grinds of fresh pepper and process until smooth.
- Taste and season with additional salt and pepper if needed.
- Eat!
Verdict:
Delicious on bread
Delicious on peppers
Delicious on zucchini fritters
This was definitely a win and i think if you could make it into a brain mold it would great for halloween!
If you try it let me know what you think!
The skin of the beets definitely didn’t slough off like they say, but it all worked out.
