Recipe

Color, Taste And Texture All Good And Delicious In Our Golde

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Color, taste and texture all good and delicious in our golden beet dip dish! Serving it different ways such as pitta chips, vegetable dip or sandwich spread. ⁠

Serves 4⁠

3 medium golden beets⁠
¼ cup tahini paste⁠
Juice of 1 lemon ⁠
1 Tbsp. cumin seeds, plus extra for garnish ⁠
1 Tbsp. coriander seeds⁠
1 Tbsp. ground turmeric ⁠
Salt and pepper ⁠
Extra virgin olive oil⁠
4 cloves garlic confit ⁠
2 Tbsp. fresh cilantro leaves for garnish ⁠
2 Tbsp. sunflower seeds ⁠
4 medium whole wheat pita bread⁠

Preheat oven to 375 degrees F. Cut the beets into small pieces and place them on a baking sheet, toss with olive oil, salt and pepper. Cover with foil and roast for about 45 minute or until fork-tender. ⁠

Meanwhile, in a dry skillet over medium heat, toast the cumin and coriander seeds, stirring for few minutes or until fragrant and turned few shades darker. ⁠

To make the tahini sauce, in a small bowl mix the tahini paste with lemon juice, whisk and add water as needed to make the tahini sauce smooth and creamy.⁠

Transfer all the ingredients to a food processor, pulse until all mixed together. ⁠

Transfer the mixture to a serving platter, garnish with cumin seeds, sunflower seeds and chopped cilantro, drizzle with extra virgin olive oil over the top. Serve with pita bread chips or raw vegetables. ⁠

To make the pita bread chips, preheat the oven to 400 degrees F. Cut each pita bread into small triangles (8 pieces). Placed them on a baking sheet, brush with olive oil, and bake in the oven for bout 8 to 10 minutes, or until lightly browned and crispy. ⁠

#EditFeast #TheWayWeEat⁠