A basic sauce recipe that goes well with meat and fish. Its thickness can be adjusted to your liking with tahini, a thick paste made from sesame seeds.
It is necessary
- - beets - 500 g;
- - garlic - 2 cloves;
- - tahina (sesame paste) - 4 tbsp. l.;
- - yogurt (preferably Greek) - 3 tbsp. l.;
- - lemon juice (or to taste) - 3 tbsp. l.;
- - olive oil (for tahini + for serving mutabal) - 1 tbsp. l.;
- - soy sauce - 2 tbsp. l.;
- - salt (sea) - to taste;
- - sesame seeds (for tahini) - 135 g;
- - cilantro - 2 sprigs.
Instructions
Step 1
First of all, to start making beetroot sauce, you need to prepare tahina. This will require white sesame seeds and a tablespoon of vegetable oil. Can be replaced with olive oil for a richer taste of the product.
Step 2
Heat a dry frying pan, lay out the sesame seeds, fry, stirring occasionally. Roast to the extent that suits your taste. Cool the sesame seeds, pour into a blender container. Process the sesame seeds until they are pasty. Add butter while whisking. Prepare the mass in the form of a cream, put in a jar, store in the refrigerator.
Step 3
For the sauce, boil the beets until tender. In the usual way, you can boil beets in an hour. In a pressure cooker, the vegetable will cook in 35 minutes. In the microwave, this procedure will take no more than 10-15 minutes.
Step 4
Peel the finished, chilled beets, cut into cubes. Process the vegetable with a blender until puree. Peel the garlic cloves, chop finely, add to the beets. Stir the beetroot puree, add 3-4 tablespoons of tahini, stir.
Step 5
Mix yogurt with soy sauce, lemon juice. For spicy lovers, add some hot fresh pepper. Mix the resulting mixture with the beet puree, beat again until smooth. Season the sauce with salt if necessary, leave in the cold, let it cool.
Step 6
Add cilantro to the beetroot sauce during use.
