Annisa_RightSide

S er ves 6 6 0 0 g/1 lb 5 o z b e e tro o ts 1 /3 cup t ahini 1-2 gar lic c love, cru shed juice of 1 1 /2 lemo n s, or to t aste sea salt for gar ni sh ext r a vir gi n o live oil 1 t abl espoo n fi nely chopped flat-le a f p a rs ley 1. Pr eheat the oven to 2 2 0 ยบ C .

2 . G ent l y wash the b e e tro o ts an d c u t th e exc e s s st alks but without cu tting into th e b e e tro o t. Yo u d o n ot want i t to ble e d during b aking . Wra p e a ch b e e troot w it h alu min ium foil and p lac e o n a b a k in g sheet . Bake the b e e tro o t fo r 1 1/2 h o u rs , o r u n til com pl et el y d o n e .

3 . Rem ove th e beetroot from th e ove n o n to a la rg e choppi ng b oard. Unwrap th e m o n e by o n e , trim m in g and peeling them as yo u go alo n g . P la c e in th e b owl o f a food proce sso r. Add the t ahi n i, g a rlic c love a n d lem on jui ce an d pro cess u n til yo u h ave a s m o o th p ur ee. Tr an sfer to a mixing b owl. Ad d s a lt to t a s te and m or e l emo n ju ice or t ah ini if yo u fe e l th e d ip n eeds i t . Spread on a ser vin g pla tte r, m a k in g g r ooves he re and there . Driz zle a little o live o il in the gr ooves an d sp rin kle with th e ch o p p e d p a rs ley.

S er ve w i t h g o o d bre ad.