Rana Nouna likes to serve up this Syrian-style beet-and-tahini dip with a pile of toasted pita chips.

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Credit: Photography by Eva Kolenko

Recipe Summary test

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Wrap the beets in foil and roast until tender, about 1 hour, depending on the size of the beets. Let cool. Peel and grate using a box grater or a food processor fitted with the shredding disk.

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  • In a medium bowl, mix the grated beets, yogurt, tahini, garlic, and lemon juice; season with salt. Transfer to a bowl or plate. Swirl the top; drizzle with EVOO and garnish with parsley.

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