5 medium size whole golden beets, trimmed and washed2 garlic cloves, smashed (will be discarded)
2 Tbsp tahini paste
2 large lemons, juiced
1/2 to 1 Tbsp curry powder, to taste
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 375 degrees. Put beets and garlic in a baking pan, place tin foil on the pan and seal the edges tightly.
Bake in preheated oven for 35 to 40 minutes, until beets are fork tender. Remove from oven and set aside to cool.
When cool enough to handle, take paper towels and rub the skin off the beets. Discard the skin and the garlic cloves.
Put the peeled beets in a food processor along with the tahini, lemon juice, curry, salt, and pepper, and blend until very smooth.
May be served at room temperature or may be refrigerated and served chilled.
Serve as a spread with multi grain crackers or as a dip for fresh veggies.
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