Ingredients
Scale
- 2 medium (6- to 7-ounce) fresh organic or local beets with leaves removed
- Juice and zest of 1 small lemon (2 tablespoons juice)
- 1 1/2 tablespoons tahini
- 1 1/2 teaspoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
Instructions
- Preheat the oven to 350°F. Wrap the beets in recycled aluminum foil and roast in the oven until cooked through and tender, about 1 hour 15 minutes. Keep wrapped; place in a bowl and chill. When chilled, unwrap and scrape off the beet skin using the dull side of a paring knife. Then chop the beets. (Time-saving note: If desired, use 10 ounces packaged pre-cooked beets.)
- In a high-powered blender or food processor, add the beets, lemon juice, tahini, olive oil, garlic, salt, paprika, and cumin. Blend until smooth, at least 2 minutes.
- Transfer to a serving bowl, sprinkle with lemon zest, and serve.
Notes
Per serving: 70 calories, 4g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 135mg sodium, 7g total carbohydrate, 1.5g dietary fiber, 4g sugars, 2g protein
Nutrition
- Serving Size: 1/4 cup