Beet Moutabel

December  2, 2016
4 Ratings
Photo by James Ransom
  • Serves 6 to 8
Author Notes

Whenever I put a mezze together, I like to make sure there is something unusual and surprising in the mix, something like the beet moutabel, a dish that is very much a part of the mezze tradition but slightly less common than the delicious hummus and baba ganoush so frequently used. —Sara Jenkins

What You'll Need
  • For the beets:
  • 4 medium-sized beets
  • 2 to 3 cardamom pods
  • 1 head garlic, separated but not peeled
  • 1 tablespoon whole black peppercorns
  • 1/4 cup olive oil
  • Kosher salt
  • For the tahini:
  • 1 to 2 cloves garlic (if you really like the garlic the way I do, add another clove)
  • 3/4 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 to 3/4 cups water (the water is extremely variable, depending on the brand of tahini and is used to thin the sauce out to a thick cream consistency)
  • Kosher salt
  • 1/4 cup chopped parsley
  1. Preheat the oven to 350° F. Place the beets in a shallow roasting pan and salt generously. Add the cardamom and peppercorns and garlic. Pour 1/4 cup of olive oil over the beets and add water to come three quarters of the way up the beets. Cover with foil and roast until tender, about 45 minutes. When tender, drain, allow to cool a little bit, then rub the skins off the beets.
  2. While the beets are roasting, make the tahini sauce. Chop the garlic in a food processor, then add the tahini. With the motor going, add the lemon juice. Add the water in a steady stream, until a thin creamy sauce is achieved. Taste and salt. Once cooled and peeled, grate the beets on the large hole side of a box grater. Fold in the tahini sauce and mix roughly. Add the parsley, taste, and adjust for salt and lemon.

See what other Food52ers are saying.

  • Sara Jenkins
    Sara Jenkins
  • janet
  • Mary Little
    Mary Little

3 Reviews

janet December 23, 2016
Now made this twice. Easy to make and absolutely delicious. Adding the oil to the best while roasting really helps. Not only a great recipe but a new way to roast beets as well. And my husband who does not like beets so much, adores them fixed this way. The tahini and lemon really compliment the sweetness. Thanks for a new favorite.
Mary L. December 7, 2016
I'm not sure u understand - you cook a whole head of garlic with the beets and then you throw it out?
Sara J. December 18, 2016
yes, you could mush some of the garlic in with the beets if you like but normally I discard it