3 medium sized beets washed and trimmed (about 3/4 pounds)
3-4 garlic cloves
1/2 cup tahini
1 cup plain yogurt I used greek nonfat yogurt
4 tablespoons fresh lemon juice
1 teaspoon kosher salt plus more to taste
fresh ground black pepper to taste
pinch of cayenne pepper
olive oil for drizzling
parsley for garnish optional
edible flowers for garnish optional


1.Preheat oven to 375°F
2.Wrap beets in aluminum foil (foil should form a pouch around beets and they should be completely covered)
3.Place foil wrapped beets on a baking sheet and roast for 60-75 minutes, or until tender. Allow beets to cool.
4.When the beets have cooled, use a paper towel (or your fingers) to remove the skin. You might want to wear an apron, that beet juice will stain everything!
5.Cut the beets into wedges and add to a food processor with the garlic, tahini, yogurt, lemon juice, salt, and black & cayenne pepper. Process until smooth
6.Transfer to a serving bowl and drizzle with olive oil.
7.Garnish with parsley and edible flowers (optional)

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