Serves: Makes about 2½ cups
- 1 pound red beets (weight without greens, about 3 medium beets)
- 1 clove garlic, sliced
- ¼ cup tahini, stirred well to blend
- 3 to 4 tablespoons fresh lemon juice, or to taste
- Kosher or sea salt
- Toasted pita wedges, Belgian endive spears, fennel wedges, or romaine hearts for dipping
Procedures:Anissa Helou, a Lebanese-born food writer living in London, makes this luscious dip for dinner parties. You can make it a day ahead, although you will probably need to adjust the lemon and salt before serving.
- Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼-inch. Cover tightly and bake until a knife pierces them easily, 45 to 55 minutes. When cool enough to handle, peel the beets and cut into quarters.
- Put the beets and garlic in a food processor and puree until smooth. Transfer to a bowl and stir in the tahini. Add the lemon juice gradually. You may not need it all, or you may want a little more. The tahini requires a lot of lemon for balance. Season with salt.
- Serve the dip with pita wedges or vegetables for dipping. It will keep, refrigerated, for up to one week.