4/5
(3 Votes)
Ingredients
- 2 pounds beets
- 2 Tablespoons water
- olive oil
- salt
- pepper
- 16 ounces cream cheese
- 1 Tablespoon Tahini
- 1 halved, seeded chopped jalapeno pepper
- 1/4 teaspoon kosher salt
- Garnish: sesame seeds and green onions
Preparation
Step 1
Add 2 pounds beets and 2 Tablespoons water to a 3 quart baking dish. Drizzle beets with olive oil and season with salt and pepper. Cover; bake at 350ºF 1 hour. Peel and slice beets; set aside. Stir together 16 ounces cream cheese; 1 Tablespoon Tahini; 1 halved, seeded chopped jalapeno pepper; and 1/4 teaspoon kosher salt. Line a 9 inch spring-form pan with plastic wrap. Layer one-third of beets in pan. Spread one-third of cream cheese mixture over beets. Sprinkle with 1 Tablespoon toasted sesame seeds and 1 Tablespoon sliced green onions. Repeat layers. Cover. Chill 1 hour. Invert tart onto a platter; top with sesame seeds and green onions.
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