She made an itsy-bitsy teeny-weeny rosy-colored beet tahini
Today’s recipe comes with a jingle! Now personally, I don’t think that beets need any of these advertising gimmicks. Their earthy smell, brilliant green tops and seductive red roots should speak for themselves, but apparently there are some skeptics out there that need some convincing.
If you’re not a beet fan, take note. According to Jo Robinson, author of the wonderful Eating on the Wild Side, the boron in beets increases testosterone production, leading to greater sexual desire in both men and women; furthermore, beet consumption increases blood flow by allowing blood vessels to more easily dilate, giving beets the potential to act as a “veggie Viagra”. New information thanks to modern medicine, you ask? Apparently not! Robinson recounts that the brothels in the towns around Mount Vesuvius could easily be identified beneath the ash by the frescoes of beets along their walls. Apparently a beet in 79 A.D. was as alluring as a teeny-weeny bikini in the 1960’s! Who knew?
[recipe title=”Beet Tahini Dip” servings=”6-8″ time=”40 min” difficulty=”easy”]
3 medium beets, diced
2 garlic cloves, pressed
1/2 cup tahini **
1-2 tablespoon lemon juice, to taste
Salt, to taste
** If you happen to be local, I recommend getting your tahini at the Falafel King. The store-bought tahinis can be a bit of a disappointment, so either play around until you find a brand you like or make your own!
Preheat the oven to 425°F. Roast the beets in a covered pan until easily pierced with a fork, ~30 minutes. Cool to room temperature. In a food processor fitted with an S-blade, process beets, tahini and garlic until smooth. Add salt to taste.
This recipe will be good right out of the processor bowl, but it will be great the next day!
You can also substitute in hummus for the tahini to get a beet hummus (but the jingle is not nearly as fun).