Even beet haters will like the flavor of this bright red dip. The smoky spice of chipotle really gives it a kick!
Servings 4
Author Robin Asbell
Ingredients
2 1/2poundsbeets2 large
2clovesgarlicchopped
1/4cupfresh lemon juice
2smallchipotle chiles in adobo
1/2cuptahini
1teaspoon salt
extra virgin olive oil
Instructions
Preheat the oven to 400 F. Peel the beets, quarter, and place in a loaf pan, drizzle with olive oil.. Cover with foil and roast for about an hour, until the beets are tender when pierced with a paring knife. Let cool.
In a serious blender, place the chopped garlic, beets, lemon juice, chipotle, tahini and salt. Use the tamper to blend the ingredients until very smooth.
Scrape into a serving bowl and drizzle with olive oil.