Roasted Red Beet Spread with homemade tahini sauce

👨‍🍳 Method

For the Roasted Vegetable Spread

1. 1
   Preheat the oven to 200°C (390°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Place each Beets on a square of foil with a garlic clove, drizzle a little olive oil over it, wrap tightly and arrange on a baking sheet.

   Aluminum foilBaking pan
3. 3
   Roast the beets in a hot oven (200°C / 390°F) 45–55 minutes, until the beets are completely tender.

   OvenBaking pan
4. 4
   Cool, peel the beets and cut into rough chunks.

   KnifeCutting board
5. 5
   Mix the tahini and lemon juice and season with salt.
6. 6
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
7. 7
   Grind the beets In a blender with the garlic, lemon juice, tahini and cumin.

   Blender

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
8. 8
   Add the rest of the olive oil gradually, while processing In a blender, until a smooth paste.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
9. 9
   Season with salt and black pepper.
10. 10
    Serve with olive oil, sesame seeds and pita bread.