Daily Reds Roasted Beet Tahini
Posted on May 9, 2025
Total Yield: 12 serving
- 2 clove Garlic (each)
- 1 jar Tahini (16 oz)
- 1.5 tablespoon Salt
- 3 tablespoon Daily Reds
- 1 teaspoon Ground Cumin
- 2 cup Ice Water
- 8 medium Red Beets (each)
- 4 teaspoon Avocado Oil
Directions:
- Preheat oven to 400 degrees.
- Pull 4 sheets of aluminum foil.
- Cut foil in half.
- Place 1 beet in center of foil, drizzle with 1/2 teaspoon of avocado oil and close.
- Repeat with remaining beets.
- Place beets in oven and set a timer for 1 hour 30 minutes.
- In the food processor, add garlic, lemon juice, tahini, salt and cumin.
- Process mixture until it tightens up, 30 seconds.
- Stream in ice cold water until mixture is smooth and creamy.
- Add 3 tablespoons daily reds and blend.
- Once beets have cooked through pull from oven and leet sit for 30 minutes to continue to steam and cool.
- Open foil package and peel beets.
- Cut beets into quarters and add to the tahini.
- Blend until all beets are added.
- Ready to serve.
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