Beets with Tahini & Date Syrup


2 lbs beets

2 garlic cloves minced

1 small red chile seeded and fine chopped

1/2 cup Sesame Kingdom Beet & Za’atar spread (see recipe below)

1.5 TBS date syrup

1 TBS extra virgin oil + 1 more to finish

1 small cucumber finely chopped

1 TBSP goat or feta cheese

1 TBSP chopped dill

1/2 flat tsp sea salt (add more if desired)

Fresh ground pepper

Optional: Sunflower seeds


Sesame Kingdom Beet & Za’atar sauce

Pour 1/2 cup Sesame Kingdom Beet & Za’atar spread into a small bowl

Add 2-4 TBSP fresh lemon juice

Add 2-4 TBSP water

Stir until creamy

Roast Beets 

Preheat oven to 400 degrees

Place beets on a baking sheet and bake in oven uncovered about 1 hour (knife slides easily into center)

Remove beets from oven, let cool, peal off skin and quarter

Transfer to a food processor, add Sesame Kingdom Beet & Za’atar sauce, garlic and chili. Pulse until roughly chopped but not mushy. 


Transfer to a large bowl and stir in date syrup, olive oil, salt and pepper. Sprinkle cheese, sunflower seeds and chopped dill. Serve at room temperature.

Alan Perez
Alan Perez


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