Beet puree with tahini and walnuts
This is a vegetable side dish and goes with almost everything... from pan fried fish to roast meats. And, because of its brilliant color, it can be the perfect side dish to each holiday meal!
Tahini or Tehina is 100% sesame; roasted and pressed. It's Gluten-free and peanut- free, delicious and nutricious!
1 kilo beetroots, boiled, clean and cut in cubes
1 teacup of walnuts
1/2 cup of olive oil
3 teaspoons of tahini
3 teaspoons of greek yoghurt
3 teaspoons of lemon juice
salt & pepper
Wash beets and place in a large pot with plenty of water. Boil for 45 minutes to 1 hour, or until tender. Set aside to cool. When the beets are cool enough to handle, peel and coarsely chop.
Beat all the ingredients together in a food processor until well blended and the puree is ready! So simple...
The flavor of the puree is quite intense so you won't need to serve much more than a couple of tablespoons per person.
Can be made one day ahead and preheated in double boiler