Preparation: 15 mins
Cook Time: 60 mins
Total Time: 1 hr 15 mins
4 medium beetroots, peels on, scrubbed to remove any dirt
2 tbsp (30 mL) extra-virgin olive oil
Sea salt to taste
1/4 cup (59 mL) tahini (sesame seed paste)
1/4 cup (59 mL) fresh lemon juice
1 to 2 cloves garlic, coarsely chopped
Preheat the oven to 375°F (191°C).
Rub the whole beets with olive oil and a touch of salt. Put them on a baking pan and roast for approximately 1 hour, until the beets are easily pierced through with a fork. Let cool slightly.
When the beets are cool enough to handle, rub the skins off with a clean dishcloth (be forewarned—the beets will stain it) or use a vegetable peeler. Coarsely chop the beets and put in them food processor with the remaining ingredients. Blend until smooth.
Serve with your favorite chopped veggies or gluten-free flatbread. Refrigerate leftovers, if any, in an airtight container for up to 5 days