Pickled Beets (adapted from David Chang's Pickled Anything)
Dissolve sugar and salt in the warm water, add vinegar, and pour over beets. Can be eaten the next day or “cured” for up to a week in the fridge before serving.
Place the garlic in a food processor, then process the garlic alone until it’s finely minced. Add the tahini, beans, olive oil, and cumin and process until smooth and creamy. Add the pickling liquid and lemon juice, process until mixture is pink and uniform in texture. Season with salt and pepper to taste. Top with pickled beets just before serving.