4 Servings 30 min Cook
2 Beet (2" dia) Beets
1/4 Cup Olive Oil
1 Large Zucchini
1/4 Cup Sesame Butter
1/2 Lemon yields Lemon Juice
1 Dash Salt
5 Medium Carrots
Preheat the oven to 400 degrees F.
Chop zucchini and set aside.
Peel and slice carrots into carrot sticks and set aside.
Peel and quarter beets.
Place the beet quarters on a baking sheet.
Drizzle with a little of the olive oil and season with salt.
Place in the oven and bake for 20 to 30 minutes, until the beets are fork tender.
Remove from the oven and set aside to cool for about 10 minutes.
In a food processor combine the roasted beets, chopped zucchini, tahini, lemon juice, and olive oil.
Blend until smooth.
Season with salt to taste.
Serve with carrot sticks and enjoy!