Beet Moutabel with Tahini and Toasted Orange Peel
Yield: 6 servings
A moutabel dip is a must on the Eastern Mediterranean mezze table. A traditional Syrian specialty, it was usually made with eggplant, but nowadays there are a variety of moutabels, such as beet, potato and zucchini.
Beet moutabel is not only delicious but a truly spectacular dish to look at because of its vibrant color.
Ingredients
- 5 medium beets (about 1 pound), scrubbed clean
- 2 tablespoons olive oil
- sea salt and freshly ground pepper
- finely chopped zest of 3 oranges
- juice of ½ lemon
- 2 tablespoons tahini
- 2 tablespoons Greek-style yogurt
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Instructions
- Preheat the oven to 400°F.
- Arrange the beets in a roasting pan. Drizzle with olive oil, season and roast for about 1 hour, until tender. Let cool.
- Meanwhile, scatter the orange zest in a small nonstick frying pan and toast over medium heat for about 1 minute. Let cool.
- Peel the cooled beets. Grate half the beets on the finer holes of a box grater. Puree the other half in a food processor, but only roughly. This gives the moutabel more texture. Mix both beets in a bowl with the lemon, tahini and yogurt, and season.
- Serve the moutabel topped with the toasted orange peel.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
