By Hairee Lee
The brilliant color and just-as-bold flavor of this appetizer will dazzle your eyes and tongue. Pair it with fresh carrot or cucumber chips for added color and freshness. Laura kept hers a lot more interesting (albeit a little less healthy) by adding the multi-colored root chips.
Serves 8 or more
- 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed1
- 2 tablespoon tahini sesame seed paste
- 5 tablespoon lemon juice
- 1 small clove garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- 3 carrots sliced diagonally, 1/8 inch thick
- 1 bag of multi-root vegetable chips for color and flavor
- Fresh ground pepper to taste
- Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
- Makes 2 cups.
- Serve with multi-root chips, pita chips, or with sliced carrots, cucumber or celery, or on a crostini with goat cheese and shaved mint. We served ours all on the Heath Ceramics Plaza large serving platter in aqua.
- Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Recipe adapted from Simply Recipes.
Photographs by Nate Brescia.
- To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. [↩]