3 medium or 5 small beets
Drizzle of olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 15-ounce can cannellini beans, rinsed and drained
Zest of one large lemon
Juice of 1 1/2 large lemons (approximately 1/3 cup of juice)
Pinch red pepper flakes
1 clove garlic, roughly chopped
2 tablespoons tahini
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
Local veggies for dipping (such as carrots, radishes and broccoli)
1. Preheat the oven to 400 degrees. Clean and wrap each individual beet in foil along with a drizzle of olive oil, sprinkle of kosher salt and freshly ground black pepper. Roast for 45 minutes to one hour, until a knife easily slides through the center of each beet. Remove from the oven and allow to cool enough to handle but still be warm.
2. Place the beets, one at a time, in a plastic bag and rub around the sides, peeling off the skin. Any remaining skin may be removed with a knife. Warning: beets stain very easily! Do not use your favorite wooden cutting board and be sure to wear an apron when handling.
3. Place the roasted beets, cannellini beans, lemon zest and juice, red pepper flakes, garlic, tahini, 1 teaspoon kosher salt and teaspoon pepper into a blender. Blend until combined and then, with the blender running, pour cup olive oil through the feed tube, mixing until smooth. Pour into a bowl and serve with locally grown vegetables for dipping.