Beetroot and Tahini Sauce

2 servings

75 minutes

Beet and tahini sauce is an exquisite dish of Jewish cuisine that combines the rich flavor of sweet beets with the nutty creaminess of tahini. This recipe reflects Middle Eastern traditions where sesame paste is a staple in many dishes. Lemon juice adds a fresh tang, garlic brings spiciness, and ice contributes to a velvety texture. Topped with pine nuts and drizzled with olive oil, this sauce becomes a versatile addition to pita, vegetables, or meat. Its vibrant color makes the dish aesthetically pleasing, while its rich flavor is indispensable on festive tables.

Energy value per serving

• Calories: 565.5
• Proteins: 18.4g
• Fats: 43g
• Carbohydrates: 25.6g

Ingredients

• Beet: 450 g
• Tahini: 0.5 glass
• Freshly squeezed lemon juice: 3 tbsp
• Garlic: 2 clove
• Ice: 3 pc
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: to taste
• Roasted pine nuts: 1 tbsp
• Pita: to taste

Cooking steps

1. Bring water to a boil in a medium-sized pot.

2. Add beetroot and boil until soft for an hour.

   Required ingredients:

   • Beet: 450 g

3. Drain in a colander, peel and transfer to a blender; add tahini, lemon juice, garlic, and ice.

   Required ingredients:

   • Tahini: 0.5 glass
   • Freshly squeezed lemon juice: 3 tablespoons
   • Garlic: 2 cloves
   • Ice: 3 pieces

4. Season with salt and pepper, grind until smooth.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

5. Transfer to a bowl, drizzle with olive oil, and sprinkle with pine nuts.

   Required ingredients:

   • Olive oil:  to taste
   • Roasted pine nuts: 1 tablespoon