Beet & Tahini Spread
Folks seem to need a lot of encouragement when it comes to eating beets, even those of us who love them need a little coaxing from time to time.
Beets are incredibly easy to prepare because they don't require any fancy methods of preparation. Boiling or roasting them is simple and it doesn't even involve a lot of active time other than peeking in to see how they're doing.
In this recipe, the raw beets are cubed and then boiled so they cook quite a bit faster, but they do get a little messy on the cutting board. So, wear your apron! But you could substitute with roasted, peeled beets too, if that's easier for you.
Just keep reminding yourself to cook [and eat] your beets. They're delicious.
Beet & Tahini Spread
2 cups peeled, cubed beets
2 tbsp tahini
2 tbsp plain yogurt
2 tbsp fresh lemon juice
2 tbsp fresh herbs of your choice
1/2 tsp salt
Freshly ground black pepper
2 hard boiled eggs for garnish (optional)
Bread, pita bread, or flatbread crackers to serve
Bring beets and 2-4 tbsp of water to a boil in a small saucepan. Cover and cook over medium-low heat until beats are tender, 12-15 minutes. Be careful not to let water evaporate or beets will scorch. Allow beets to cool then transfer beets to food processor.
Add tahini, yogurt and lemon juice, 1 tbsp of fresh herbs, salt and pepper. Process until finely chopped and transfer mixture to a bowl and garnish with chopped hard boiled egg and more fresh herbs.
Serve with toasted slices of crusty French or Italian bread, pita bread, or crackers.
Beets are incredibly easy to prepare because they don't require any fancy methods of preparation. Boiling or roasting them is simple and it doesn't even involve a lot of active time other than peeking in to see how they're doing.
In this recipe, the raw beets are cubed and then boiled so they cook quite a bit faster, but they do get a little messy on the cutting board. So, wear your apron! But you could substitute with roasted, peeled beets too, if that's easier for you.
Just keep reminding yourself to cook [and eat] your beets. They're delicious.
Beet & Tahini Spread
2 cups peeled, cubed beets
2 tbsp tahini
2 tbsp plain yogurt
2 tbsp fresh lemon juice
2 tbsp fresh herbs of your choice
1/2 tsp salt
Freshly ground black pepper
2 hard boiled eggs for garnish (optional)
Bread, pita bread, or flatbread crackers to serve
Bring beets and 2-4 tbsp of water to a boil in a small saucepan. Cover and cook over medium-low heat until beats are tender, 12-15 minutes. Be careful not to let water evaporate or beets will scorch. Allow beets to cool then transfer beets to food processor.
Add tahini, yogurt and lemon juice, 1 tbsp of fresh herbs, salt and pepper. Process until finely chopped and transfer mixture to a bowl and garnish with chopped hard boiled egg and more fresh herbs.
Serve with toasted slices of crusty French or Italian bread, pita bread, or crackers.