This is such a pretty addition to any spread! It has few ingredients, but each and every one of them serve a purpose and pack a punch.
Let’s start with the obvious cool thing about this dish…it is bright fuchsia. There is no way you won’t be answering a smattering of questions about what is actually in it. Let’s call it a conversation piece!
BETTER THAN BASIC TAHINI
The recipe starts with a basic tahini sauce which has tons of tangy flavor, then the roasted beets add some sweet earthiness and the balance is beautiful both in looks and taste.
Serve some pretty radishes and pepitas on top for a nice crunch! If you can get your hands on some watermelon radishes then this dish looks like a piece of modern art. I could see a little feta sprinkled on as well, however I could probably sprinkle a little feta on just about anything, so perhaps I’m not to be trusted. I’ll let you be the judge!
Courtesy of Adeena Sussman’s Sabada Cookbook
basic tahini sauce (store bought)
¾ cup chopped cooked beets
½ cup radishes, thinly sliced
1 tablespoon extra virgin olive oil
fresh lime juice
nigella seeds for garnish
In the bowl of a food processor, add beets for the tahini sauce and process until smooth. Add more beets to achieve desired color. Chill until ready to serve.
For topping, toss radishes with olive oil and freshly squeezed lime juice. Season with salt and pepper. Spread one cup of tahini on a plate and top with radishes and nigella seeds.