Name: Hot and Sweet Beet Tahini Sauce
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 10
Ingredients: 3-4 Medium Sized Beetroots; 20g Ginger; 100g Tahini; 4 Limes (Or 3 Lemons); 10g Red Chilli; 40ml Agave; 30ml Olive Oil; ½ Tsp Kosher Salt

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This vibrant and versatile sauce is perfect for drizzling on roasted veggies, grains, or on warm or cold salads. It's pretty punchy so  less is more to start.

Hot and Sweet Beet Tahini Sauce

Wash the beetroots well and remove the tail and any stems and leaves (the stems are great pickled and the leaves can be sautéed with garlic). 

Drizzle some oil over the beets and season with salt and pepper. Rub the salt into each one well and then wrap them individually and tightly in silver foil. 

Bake for 1.5 to 2 hours or until they are very soft inside. 

Remove them from the oven and allow to cool before unwrapping. Using gloves, rub the skins off of each beetroot. They should come off fairly easily. If not, use a peeler. 

Weigh out 300g of beetroot and roughly chop them. Save the rest for another dish, they keep well in the fridge for 4-5 days.

Roughly chop the chilli and peel and chop the ginger. Add these to a high-speed blender with the beets, tahini, agave, salt, olive oil and 150ml cold water and blend until smooth. Add the juice of 3 limes, taste, and add more lime juice if you like. 

Taste and adjust to your preference. Add more agave for sweetness or more water to thin it down. 

Keep the sauce in a jar in the fridge for up to a week. 

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

Simple

£0-£5

IMG 8650

Preheat the oven to 180°C

Wash the beetroots well and remove the tail and any stems and leaves (the stems are great pickled and the leaves can be sautéed with garlic).

Drizzle some oil over the beets and season with salt and pepper. Rub the salt into each one well and then wrap them individually and tightly in silver foil.

Bake for 1.5 to 2 hours or until they are very soft inside.

Remove them from the oven and allow to cool before unwrapping. Using gloves, rub the skins off of each beetroot. They should come off fairly easily. If not, use a peeler.

Weigh out 300g of beetroot and roughly chop them. Save the rest for another dish, they keep well in the fridge for 4-5 days.

Roughly chop the chilli and peel and chop the ginger. Add these to a high-speed blender with the beets, tahini, agave, salt, olive oil and 150ml cold water and blend until smooth. Add the juice of 3 limes, taste, and add more lime juice if you like.

Taste and adjust to your preference. Add more agave for sweetness or more water to thin it down.

Keep the sauce in a jar in the fridge for up to a week.

Beetroot

Ginger

Gram

Tahini

Lime

Red Chilli

Agave

Millilitre

Olive Oil

Salt

Teaspoon

Sauces

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This vibrant and versatile sauce is perfect for drizzling on roasted veggies, grains, or on warm or cold salads. It's pretty punchy so less is more to start.

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