A perfect hue of beet red: a beet dip to serve with pita bread.
3 – 4 small beets
2 tbsp. tahini sauce
juice of 1 lemon
1/2 tsp. cumin
1 cup Greek yogurt
Peel, cube and cook the beets (about 30 minutes with 1/4 cup of water in a covered bowl in the microwave) until tender.
Drain and let cool. Add everything to the food processor and pulse until you get a smooth purée.
Serve with pitas and/or blinis.