Roasted beets and beet tahini

Instead of a shank bone, many people now replace it with a roasted beet on their seder plate (z’roa) as a representation of the pascal lamb, for a veg based meal. Inspired by this custom, I decided to prepare a roasted beet dish. I used red beets but you could use golden or an assortment. I love the versatility of beets-raw, roasted, liquified, and more.   This one is a combination of roasted beets as well as tahini with roasted beets. Added bonus are the chives I clipped from my sister’s garden to sprinkle on top. Scroll below for the recipe plus my other previous Pesach recipes including karpras salad and olive oil chocolate cake. And, click here to learn about leaving an empty seat at your seder table for a hostage. Continue reading →