In this version of a favorite pureed beet dish, tahini, or Middle Eastern sesame paste, shares the stage with the cooked beets. The sweet, earthy taste of the beets helps balance the slight bitterness of the tahini.
Top this shocking pink puree with lots of fresh dill and mint or sprinkle with dukka, an addictive Egyptian blend of finely ground toasted almonds or hazelnuts, sesame seeds, cumin, and coriander.
Spread the puree on toast or crackers, or serve as a dip with pita chips, warmed soft pita, or vegetable crudités.
If possible, make the puree a day to two ahead so the flavors will have time to develop.