easyappetizerveganCC0 1.0 Universal
Ruby Beetroot Mutabal with Sesame Tahini and Garlic
Stunning Levantine mezze dip featuring sweet roasted red beets blended with nutty tahini, crushed garlic, and tangy lemon juice.
Prep
10 min
Cook
40 min
Total
50 min
Ingredients
4servings
- Fresh red beets500 g
- Sesame tahini45 g
- Garlic cloves2 clove
- Lemon juice30 ml
- Extra virgin olive oil25 ml
- Chopped walnuts25 g
- Salt
Preparation Steps
1
Wrap beets in baking paper/foil and roast at 200°C for 40 minutes until fork-tender.
40 min timer
2
Cool slightly, peel off skins under running water, and chop into chunks.
5 min timer
3
Puree roasted beets with tahini, garlic, lemon juice, and salt in a food processor until smooth.
2 min timer
4
Spoon into a serving dish, drizzle with extra virgin olive oil, and scatter chopped walnuts on top.
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Provenance & Public Domain Audit
Source: Traditional Arab & Levantine Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
