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Categories: Vegetables, Vegetarian

Beets with tahini

If you could choose only one new cookbook this fall, you might have a problem. Publishing has had a little outbreak of seriousness, and the selection of new titles is wide and deep. Say you're looking for a taste of ... Read more

Total time: About 1 hour, 30 minutes | Serves 6 to 8
Note: Adapted from "The Arab Table" by May S. Bsisu.
  • 1/2 cup plain full-fat yogurt
  • 1 pound small beets, scrubbed, leaves trimmed
  • 1 teaspoon salt
  • 1/4 teaspoon white vinegar
  • 4 cloves garlic, mashed
  • 2/3 cup fresh lemon juice
  • 1/3 cup sesame paste (tahini)
  • White and red radish slices for garnish (optional)

Step 1Place the yogurt in a small bowl. Fold a sheet of paper towel into quarters and place it directly on top of the yogurt to soak up the extra liquid. (This step isn't necessary if using Greek yogurt.) Set it aside.

Step 2Place the beets in a saucepan and add enough water to cover them completely. Add the salt and vinegar and cook over high heat until you can easily insert a fork into them, about 1 hour. Drain, then set them aside until they are cool enough to handle.

Step 3Peel the beets by hand (the skins should come off easily), using a paring knife if necessary. Place the beets in a food processor and pulse 3 to 5 times to make a coarsely chopped mixture. (Alternatively, use a potato masher or the back of a fork.)

Step 4Add the yogurt, garlic, lemon juice and sesame paste and stir to incorporate evenly. Taste and add more salt or lemon juice if desired. Garnish with the radish slices and serve cold or at room temperature. Makes 2 1/2 cups.

Each of 8 servings:
92 calories; 3 grams protein; 9 grams carbohydrates; 2 grams fiber; 6 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 41 mg. sodium.
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