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Roasted Beet and Tahini Dip

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 10
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

  • 3 medium beets 3/4 pound, washed and trimmed
  • 2 small garlic cloves
  • 1/2 cup tahini
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • Freshly-ground pepper
  • Olive oil to serve (optional)

Equipment

  • 1 oven
  • 1 food processor

Method
 

  1. Preheat the oven to 375°F.
  2. 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.
  3. Once cool, slough away the beet skins with your fingers (or a paper towel) and discard.
  4. Cut beets into wedges and transfer to a food processor.
  5. Add the garlic, tahini, sour cream, lemon juice, salt and a few grinds of fresh pepper and process until smooth.
  6. Taste and season with additional salt and pepper if needed.
  7. Eat!