The Best Thing To Do With Beets

best beet recipe


Friends have recently brought a couple of dishes so delicious the recipes must be shared. I’m starting with posting this beet dip, which my friend Leslie first made for a picnic we had celebrating our birthdays. The tahini, the garlic, the toasted cumin, and the lemon all combine to make a sublime, middle-eastern inspired spread that re-fires what may be your dwindling enthusiasm for the season’s beets. Pull that scraggly beet bunch leftover from last week’s CSA share out of the back of your refrigerator, or race to the farm stand for a healthy half-pound of Chioggas, and make this. Invite over a girlfriend; add a few warm, toasted pita quarters and a glass of Vouvray. Put on your sweaters, go out on the porch, and enjoy the last of autumn’s evening light. This is easily dinner for a couple of women, but a fabulous appetizer for anyone. Even children hungrily plunge their crackers in.


beet and toast


The Best Thing to Do With Beets Dip

makes 2 cups

4 medium cooked beets, about 1/2 pound (Toss whole unpeeled beets olive oil, salt and pepper.w Wrap them in foil, and roast at 375 for about 45 minutes or until tender. The skins slip off easily afterward. Cut them into chunks.)

2-3 ounces stale bread, pulled into 1” pieces

2 tablespoons tahini

1/4 cup olive oil

1/2 cup walnuts

5 tablespoons lemon juice

1 small clove garlic, chopped

1 tablespoon cumin seed, lightly toasted to aromatic

1 tablespoon lemon zest

salt and freshly ground pepper to taste


1.  Place beets, bread and olive oil in a food processor and blend until all is a paste.  Add remaining ingredients, and blend until smooth. Taste to adjust seasoning. Chill, and then serve with toasted pita chips, crostini, or cucumber rounds.

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