I loved the babaghanoush theme of this month’s Bon Appetit Magazine – we sometimes make traditional babaghanoush using eggplant, but I haven’t experimented with anything else. When I saw the beet babaghanoush recipe I knew I must try it; as a vegetarian I’m always thinking of how to get more iron in my diet and beets are a rich source of iron.
There’s one catch – I don’t have a grill. I charred the beet on an open flame on the gas instead – it didn’t give it enough of that smoky flavor unfortunately, and left it slightly raw in parts (as an aside, the gas flame usually works very well for eggplant). Nonetheless I was happy with the flavor overall and would definitely make it again – and this recipe brought up the topic of possibly buying a grill – which is another win!
1 medium beet
1 tsp tahini
1 clove garlic, finely chopped
1 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp cayenne pepper
Salt and pepper, to taste
Char the beet on an open flame on the gas, or on a grill if you have one. Remove the skin. Chop the beet into smaller chunks to facilitate a quicker blending process. Add the beet and remaining ingredients into the blender and blend until smooth.
Serve with lavash or crisp pita bread topped with spices.
Recipe adapted from Bon Appetit Magazine