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.
1
Bring water to a boil in a medium-sized pot.
2
Add beetroot and boil until soft for an hour.
- Beetroot: 450 g
3
Drain in a colander, peel and transfer to a blender; add tahini, lemon juice, garlic, and ice.
- 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.
- Salt: to taste
- Ground black pepper: to taste
5
Transfer to a bowl, drizzle with olive oil, and sprinkle with pine nuts.
- Olive oil: to taste
- Toasted pine nuts: 1 tablespoon
