Makes: 8 servings
2 pounds (1 kg) beets, peeled ¼ teaspoon (1 mL) sea salt 2 teaspoons (10 mL) cumin seeds 2 tablespoons (30 mL) extravirgin olive oil 6 tablespoons (45 mL) freshly squeezed lemon juice ½ cup (125 mL) water 6 tablespoons (90 mL) tahini 2 large cloves garlic, minced ½ teaspoon (2 mL) sea salt
1. Heat the oven to 350 F (175 C). Dice the beets into ½-inch (1.25 cm) cubes and toss with the ¼ teaspoon (1 mL) sea salt, cumin seeds and 2 tablespoons (30 mL) olive oil. 2. Spread out in a single layer on a parchment-lined, rimmed baking sheet. Bake for 40-50 minutes, or until the pieces are tender when pierced, turning the beets over halfway through the cooking. Remove from the oven and cool.
3. Scrape the beets and cumin seeds into a food processor. Add the water and lemon juice. Purée the beets. They will not be completely smooth and this is fine.
4. Add the remaining ingredients and process until well combined. Taste and adjust the seasoning.
5. Refrigerate at least one hour or overnight for the flavours to develop.