Ingredientes

3 remolachas medianas

8 ajos

1/2 taza tahina

1 limón

AOVE

Sal marina

Queso feta (opcional)

Preparación

Hornea a 200ºC las remolachas limpias sin hojas y los ajos con piel hasta que estén tiernos, unos 15/20 minutos. Cuando hayan enfriado pela los ajos y bate con la remolacha y el resto de los ingredientes menos el queso.

Sirve en un bol con el queso desmenuzado y unas gotas de AOVE.

Voilà.

• • • 1 1/2 pounds beets (roughly 3 medium beets)
    • 8 garlic cloves
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 1/2 cup tahini
    • Juice of 1/2 lemon
    • 1/2 teaspoon kosher salt
    • 1 tablespoon za’atar
    • 2 tablespoons crumbled feta
    • Pita, for serving

• THE PREP

  • 1. Preheat the oven to 350°F. Peel the beets and cut into quarters. In a small bowl, toss with the garlic and 2 tablespoons olive oil and place in a baking dish. Cover with aluminum foil and roast for 30 minutes. The beets will be very tender when a small knife is inserted in the middle (be sure to test out a few larger pieces); if beets are not easily pierced, roast for an additional 10 to 15 minutes and test again.
    2. Once the beets and garlic cool slightly, place them in a food processor and process until combined. Add the tahini, lemon juice, and salt and blend again, scraping any bits off the sides. Process again, pouring the remaining 1/4 cup olive oil in a slow stream into the food processor while the mixture is blending. Once all the ingredients are added, process for 3 minutes or until the mixture is very smooth. Transfer to a plate for serving or into a container and refrigerate.
    3. To serve, sprinkle za’atar over the dip, add the crumbled feta cheese on top, and finish with a hefty splash of extra-virgin olive oil. Serve with pita for dipping.