- Rinse 2 red beets in cold water. NOTE: Try not to tear the skin, to prevent bleeding and to help trap in the nutrients.
- Fill the bottom of a steaming pot with 2-3 inches of water and bring to a rapid boil.
- Add the beets and steam for about 15 minutes (or until soft and fully cooked).
- Place the beets on a plastic cutting board and rub away the skin. NOTE: You should wear kitchen gloves during this process, as the pigments from the beets can stain your skin. If that happens, you can simply use lemon juice to remove it.
- Cube the beets, place them in a food processor with 4 cloves of fresh pressed garlic and 1 tablespoon of olive oil. Puree until smooth.
- Mix in the juice from 2 lemons, ¼ cup of fresh squeezed orange juice, 2/3 cup of tahini, and a pinch of salt and pepper, to taste.
- Garnish with a small amount of olive oil, sesame seeds, and parsley.
Red beets have a unique blend of phytonutrients (betalain pigments), which not only give them their gorgeous color, but also make them a wonderful source of antioxidants, especially when combined with the different antioxidants found in the tahini (sesame seeds) and the additional vitamin C from the lemon and orange juice. Because of this, studies have shown that the consumption of red beets lowers cancer risk. The tahini also has significant anti-inflammatory properties due to their high copper content. When joined with the anti-inflammatory properties of the beets and the olive oil, this tahini dip becomes a great way to ward off pain and swelling for those suffering from rheumatoid arthritis or other inflammatory conditions. Both the beets and the tahini are also good sources of magnesium, which can prevent airway spasms for those with asthma, prevents trigeminal blood vessel spasm that triggers migraine attacks, and help restore normal sleep patterns for women going through menopause.