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Koot (Beets & Tahini)

Fresh beets blended with tahini, lemon & laban — a classic Lebanese appetizer

Section
Syrian-Lebanese
Prep
20 min
Serves
6–8

Ingredients

  • 1 lb tahini sauce
  • Juice of 6 lemons
  • Water, as needed to smooth
  • 6 large fresh beets, cooked and peeled
  • 1 cup laban (plain yogurt)
  • Fresh parsley, for garnish

Directions

  1. Cook fresh beets by boiling until tender, about 45 minutes. Cool, then peel and grate or mash.
  2. Combine tahini sauce and lemon juice. Add water gradually, stirring, until smooth.
  3. Mix in laban (yogurt) and stir to combine.
  4. Fold in grated beets.
  5. Transfer to a serving bowl and garnish with fresh parsley.
  6. Serve with warm pita bread.
Note: The beets will turn the entire dip a beautiful deep fuchsia pink — that's exactly right.