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Beets with Tahini - recipe

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Beets are one of my favorite vegetables. They have a rich, sweet, earthy flavor. But more importantly, they are a powerhouse of vitamins, minerals and antioxidants, which makes them a superfood. Fall and winter are beet season, so take advantage and indulge.

My hubby and I did just that and accidently stumbled upon a new great flavor combination. As we were having dinner, my husband accidentally dripped some tahini paste over the cooked beets that we had sliced. So, adventurous as he is, he took a bite to try it out. He was blown away! So I had to try some, too. And I fell in love. Beets and tahini go wonderfully together (not to mention the health benefits of them both). 

If you are adventurous and would like to try something new and interesting, feel free to try this out.

                        beets-and-tahini-salad.jpg

Use 5-6 medium sized beets. 

Remove the two ends of the bulb, leaving the beets unpeeled. 

Rinse the beets well under water to wash away sand and dirt. 

You may either boil the beets in water for about an hour, over a medium-low heat. Or, wrap them in tin foil, tightening it well to prevent steam from coming out, place them on a baking sheet, and roast in a preheated 375F oven, for 45 minutes or until beets are soft. Whether you boil or roast the beets, the way to know they are ready is to run a knife through the largest bulb. If it goes through easily, the beets are cooked. Remove from the heat.

When beets are cooled, peel the skin off of them and slice into wedges. 

You can also buy the beets already cooked and peeled in a vacuum packed bag. 

Make tahini paste following the recipe below. Drip some of the tahini over the beets, sprinkle with some chopped parsley (optional), and enjoy every bite!

Tahini Paste

½ cup raw Tahini paste (can be found in health food stores or Mediterranean grocery stores)

juice from 1 lemon

¼ tsp salt

1 clove garlic crushed

½ cup water

Combine all the ingredients together in a medium sized bowl, and mix well until a paste is formed. Consistency should be of a dip. If too thick, add more water and mix. If too liquid, add a little more of the raw Tahini.

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