This dip is absolutely gorgeous! The deep fuchsia tantalizes the eyes and the flavour that follows the first bite deeply satisfies all of your tastes. Spread on rye bread or add to any veggie dish and enjoy.
Peel and chop 3 beets and steam until tender. Blend together beets, 1 tbsp tahini, 1 clove garlic, 1 tsp cayenne, salt to taste and a bit of residual water that you used to cook the beets in (you might have to add a little for the consistency).
Cocinar al vapor 3 remolachas cortadas en cubos.
Una vez que la verdura esta tierna triturar con una cucharada de tahini, 1 diente de ajo, 1 cdta de picante a gusto (chili o pimienta de cayena), sal y el agua con la que se cocinaron al vapor las verduras (ir agregando a medida que el pate lo necesite).
By Matias Sora
photo: lazycatkitchen.com
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