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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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TAHINI BEETS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Goodrich Estate in McKinney, Texas in 1988. Ingredients:
1/2 cup plain yogurt |
1 pound small beets scrubbed and leaves trimmed |
1 teaspoon salt |
1/4 teaspoon white vinegar |
4 garlic cloves mashed |
2/3 cup fresh lemon juice |
1/3 cup tahini paste |
Directions:
1. Place yogurt in small bowl.
2. Fold paper towel into quarters and place it directly on top of the yogurt to soak up liquid.
3. Place beets in saucepan and add enough water to cover completely.
4. Add salt and vinegar then cook over high heat 1 hour.
5. Drain then set aside until they are cool enough to handle.
6. Peel beets by hand then place in food processor and pulse 5 times.
7. Add yogurt, garlic, lemon juice and sesame paste and stir to incorporate evenly.
8. Serve at room temperature.
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