Ingredients
1 pound beets (2-3 medium sized)
2 tablespoons tahini paste
1 clove garlic, crushed
juice from one lemon
2-3 tablespoons EVOO
salt
pepper
pita bread, cut into wedges
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Boil the beets (I usually do them like potatoes, if they're large- cut into chunks and boil until they can be easily stabbed with a fork). Drain off water, cool for a few minutes, then peel. Put the beet chunks in a food processor and pulse until you have a coarse puree. Drain off excess water. Add tahini, crushed garlic, lemon juice, one Tbsp of olive oil, salt, and pepper. Stir to combine. Check flavors and adjust seasoning. Spread in a shallow bowl and drizzle with remaining oil. Enjoy!