Pesach: Roasted Beets and Beet Tahini

Roasted beets and beet tahini

Instead of a shank bone, many people now replace it with a roasted beet on their seder plate (z’roa) as a representation of the pascal lamb, for a veg based meal. Inspired by this custom, I decided to prepare a roasted beet dish. I used red beets but you could use golden or an assortment. I love the versatility of beets-raw, roasted, liquified, and more.   This one is a combination of roasted beets as well as tahini with roasted beets. Added bonus are the chives I clipped from my sister’s garden to sprinkle on top. Scroll below for the recipe plus my other previous Pesach recipes including karpras salad and olive oil chocolate cake. And, click here to learn about leaving an empty seat at your seder table for a hostage.

Roasted Beets with Beet Tahini

2-3 large beets, cut into chunks (I don’t peel them)
olive oil
juice from 1/2 lemon
3-4 tbsp tahini
salt to taste
2 tbsp chopped chives

Chives and garlic scapes

Preparation

1. Pre-heat oven to 400 degrees. Chop the beets into chunks and coat lightly with olive oil and sprinkle with sale.
2. Add to a baking sheet and roast until soft, about 45-60 minutes. Remove and let cool.
3. In a blender, add 1-2 beets, tahini, lemon juice, sprinkle of salt, and about 7-8 tbsp cold water (less or more depending on the consistency you want). Puree until smooth. Add more cold water if it is too thick (or more tahini if it is too thin).
4. Chop the chives finely.
5. On a platter, place the beets and drizzle with the tahini. Sprinkle the chives on top.

B’tayavon v Pesach Sameach!

Chocolate Olive Oil Passover Cake

Click here for my other Passover recipes and posts:

1. Karpas Salad
2. Syrian charoset
3. Berry charoset
4. Olive Oil Chocolate Cake
5. Kitchari (inspired by a hilarious Pesach seder in Rishikesh, India)
6. Stuffed dates
7. Roasted cauliflower with tahini
8. Ending slavery in our food systems
9. Liberate yourself from industrial food