3 medium beets, peeled, quartered

2 T tahini

1/4 cup freshly squeezed lemon juice

1 clove garlic, chopped 1/4 cup olive oil, plus a drizzle for roasting beets

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

roast beets (375), drizzled with olive oil, cover bake until soft

in food processor, process all ingredients, refrigerate for 1 hour to develop flavors keeps up to a week. YUM