Testing the Dish: A Close Look Under the Tinfoil Cover

As we prepare to serve our beet dip, we want to make sure that everything is just right. To do this, we're going to take a quick look under our tinfoil cover and inspect the finished product. We can see that the beets have been boiling for a while, and there are some marks on the side of the pot. The beets themselves look good and tender, with a fork-tender texture that's just about exactly what we want. To stop the cooking process and allow the beets to cool down just enough to handle, we'll remove them from the water and take out any garlic or other ingredients we don't plan to use in the dish.

Garlic, a Key Ingredient in Many Recipes

We were wondering if we'd be able to use the garlic that was boiled with our beets. Unfortunately, the garlic had lost its flavor during the cooking process and wasn't very tasty on its own. We decided not to use it in this recipe, but we will be using fresh garlic later on. We're going to toss some of the remaining garlic into a blending cup, where we'll use a stick blender to chop it up finely. This will make it easier for us to incorporate the garlic into our final product.

Peeling and Preparing the Beets

To prepare our beets, we want to remove their skin since they can be starchy and absorb a lot of salt before we can taste them. We'll gently rub each beet with a paper towel or similar tool to help the skin come off easily. Now that the beets are warm but cool enough to handle, we can peel them without difficulty. Our beets will now go into our blending cup, where we'll add some salt, lemon juice, and tahini.

Blending the Ingredients Together

We're using a stick blender to blend all of our ingredients together, as it's a bit more difficult than blending with a traditional blender. The tahini is going to sink down to the bottom of the cup and fill in any large gaps, creating a smooth and even texture. As we blend, we'll need to make sure everything is well combined and there are no big chunks of beets or garlic left over.

Achieving the Perfect Consistency

We want our dip to have just the right consistency – not too chunky, but not too smooth either. We're careful not to over-blend the mixture, as it can become too uniform and lose its texture. After a few minutes of blending, we check on our consistency and see that it's starting to come together nicely. The beets are breaking down into a smooth, creamy texture, and the flavors are all melding together beautifully.

Finishing Touches: Adding Chives as a Garnish

The final step in preparing our beet dip is to add some fresh chives on top. We've cut them up on a bias and will use them as a garnish to add some color and freshness to our dish. The intense pink color of the beets really pops with the green of the chives, creating a beautiful and appetizing presentation.

Using Our Beet Dip: Serving Suggestions

Our beet dip is perfect for serving at parties or as an appetizer. We can serve it with pita chips, tortilla chips, or even warm pita bread, cut into triangles. It's also delicious on its own, without any accompaniments. Whether you're a fan of beets or just looking for something new and interesting to try, this recipe is sure to impress.

Note: The article can be developed further by adding images, videos, or additional recipes that use the same ingredients or techniques mentioned in the text.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a beautiful and very simple middle eastern style dip called beet mutabel now this is very similar to hummus or baba ganoush but it uses beets instead of chickpeas or eggplant or zucchini or anything like that mixed with tahini as you can see the color is fantastic it's delicious and here's our ingredients we've got some beautiful fresh beets we're going to be using a whole bulb of garlic some lemon juice some black peppercorns some cardamom pods and some tahini now tahini you can usually get at most uh grocery stores in the ethnic section what we're going to do to start is we are going to clean the beets but not peel them just yet and we are going to cover them with water and we're going to add in some salt here and you can see we're adding in our peppercorns and the cardamom pods we are also going to add in our peeled garlic so you can see here we've taken this is a full bulb of garlic we've just peeled all of the cloves and then we are going to cover that with water now we are going to actually braise these beets they're not going to be roasted we're going to pretty much boil them in here and they're going to absorb all the flavor from those beautiful aromatics so it's going to take in the flavor of the pepper the garlic the the aroma from those cardamom pods so we're going to make sure we have a really good cover on this we're going to make sure the tin foil stays nice and tight across the top there and that's going to go into our preheated oven now all the cooking times will be in the description below along with all of the ingredients and amounts and you do want to test every so often just to make sure everything is looking good in there and you want to make sure it's not done yet so you don't want them to go too far over you don't want them to be mushy so we're just going to take this out and give it a quick little test so we're going to very carefully because it's very very hot very carefully open up the tin foil and you can see a lot of the color has come out of the beets into the water but they are still very very firm so we are going to put that back into the oven they still need more time so do this very carefully that pan that glass corning ware casserole dish is very very hot so we're just going to pop that right back into the oven carefully because there is water in there you want to make sure you're not sloshing all over the place and we're just going to let that cook for a little bit longer now once that time has expired we are going to pull that out we do want to test it again just to make sure that everything's done so we're going to take a quick look under our tinfoil cover and you can see it has been boiling a little bit there's some marks on the side and they are good and tender they're fork soft that's just about exactly what we want now we do want them to stop cooking and we want them to cool down just enough to handle so we're going to take it out of the water you can also take out the garlic and anything else you want out of there we were wondering if we were if we would be able to use the garlic in the actual dish itself but the garlic that was boiled uh and braised with these beets pretty much had lost all their flavor so it wasn't uh it wasn't really all that tasty anymore so we uh we ended up not using the garlic from here but we will be using a couple more cloves of fresh garlic later on and here they are so we are going to toss those into our blending cup this is where we're going to use our stick blender for this so we just want to cut those up a little bit make it a little easier for the blender and then we want to peel our beets you want to make sure that they're still warm but they are cool enough to handle and now that they've been boiled and cooked the skin should just come right off with a good enough rubbing sometimes it helps to use like a paper towel or something like that and it will they'll come off pretty easily so in goes our beets we're going to add in our lemon juice but first we actually want to add some salt to this beets are starchy so they will absorb a lot of salt before they before you can taste it we're going to add our lemon juice on top of that and then we're going to add in our tahini now if you have a blender you can use a blender to do this portion we're using our stick blender which is going to take a little bit of time but is pretty efficient and we do want to make sure that we have enough room in here for all of the ingredients there are some big gaps in there so the uh the tahini is going to sink down and fill some of those big bubbles you can see the the air coming up through the top there so we're going to pop our stick blender in there and it's going to take a little bit of time to get going because as i said earlier the beats are quite fibrous and you do want to make sure you're getting everything broken up and you want to get a nice smooth texture by the end so it might take a little work to get everything started but once you've got everything going you will be able to get a nice smooth texture you can see here it's still a little bit lumpy but it doesn't take very long for that to just all come together into a really really smooth uh dip it will have some texture the beets aren't gonna break down entirely and if you have a strong enough blender you could probably puree this right to very very smooth even run it through a tami or something like that we did like the texture honestly we left some small lumps in there and the texture was quite pleasant so we're just going to keep blending this until it is at the consistency we want you want to make sure there are no big chunks of beets or chunks of garlic or anything left in there then we're going to transfer this into just a simple dish this will go where this dish has a cover that we can snap onto it we do want this to sit in the fridge for um at least a few hours even overnight is great and the flavors in this are going to develop the longer the the longer it sits it will be much better the next day but even in as i said even if you let it wait just a couple of hours it will be much more delicious when you're ready to serve we have some beautiful chives from our garden here so we're just going to cut those on a bias and make some nice little slivers of chive and we're going to liberally cover the top with them and that makes a beautiful garnish the colors on here really really pop the the intense pink sort of magenta color of this dip is out of this world it's really unbelievable and uh it's a great party food it's awesome to serve with something like pita chips or tortilla chips or even something like warm pita if you have some pita bread you can just cut toast a little bit and cut it into triangles and it's delicious so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a beautiful and very simple middle eastern style dip called beet mutabel now this is very similar to hummus or baba ganoush but it uses beets instead of chickpeas or eggplant or zucchini or anything like that mixed with tahini as you can see the color is fantastic it's delicious and here's our ingredients we've got some beautiful fresh beets we're going to be using a whole bulb of garlic some lemon juice some black peppercorns some cardamom pods and some tahini now tahini you can usually get at most uh grocery stores in the ethnic section what we're going to do to start is we are going to clean the beets but not peel them just yet and we are going to cover them with water and we're going to add in some salt here and you can see we're adding in our peppercorns and the cardamom pods we are also going to add in our peeled garlic so you can see here we've taken this is a full bulb of garlic we've just peeled all of the cloves and then we are going to cover that with water now we are going to actually braise these beets they're not going to be roasted we're going to pretty much boil them in here and they're going to absorb all the flavor from those beautiful aromatics so it's going to take in the flavor of the pepper the garlic the the aroma from those cardamom pods so we're going to make sure we have a really good cover on this we're going to make sure the tin foil stays nice and tight across the top there and that's going to go into our preheated oven now all the cooking times will be in the description below along with all of the ingredients and amounts and you do want to test every so often just to make sure everything is looking good in there and you want to make sure it's not done yet so you don't want them to go too far over you don't want them to be mushy so we're just going to take this out and give it a quick little test so we're going to very carefully because it's very very hot very carefully open up the tin foil and you can see a lot of the color has come out of the beets into the water but they are still very very firm so we are going to put that back into the oven they still need more time so do this very carefully that pan that glass corning ware casserole dish is very very hot so we're just going to pop that right back into the oven carefully because there is water in there you want to make sure you're not sloshing all over the place and we're just going to let that cook for a little bit longer now once that time has expired we are going to pull that out we do want to test it again just to make sure that everything's done so we're going to take a quick look under our tinfoil cover and you can see it has been boiling a little bit there's some marks on the side and they are good and tender they're fork soft that's just about exactly what we want now we do want them to stop cooking and we want them to cool down just enough to handle so we're going to take it out of the water you can also take out the garlic and anything else you want out of there we were wondering if we were if we would be able to use the garlic in the actual dish itself but the garlic that was boiled uh and braised with these beets pretty much had lost all their flavor so it wasn't uh it wasn't really all that tasty anymore so we uh we ended up not using the garlic from here but we will be using a couple more cloves of fresh garlic later on and here they are so we are going to toss those into our blending cup this is where we're going to use our stick blender for this so we just want to cut those up a little bit make it a little easier for the blender and then we want to peel our beets you want to make sure that they're still warm but they are cool enough to handle and now that they've been boiled and cooked the skin should just come right off with a good enough rubbing sometimes it helps to use like a paper towel or something like that and it will they'll come off pretty easily so in goes our beets we're going to add in our lemon juice but first we actually want to add some salt to this beets are starchy so they will absorb a lot of salt before they before you can taste it we're going to add our lemon juice on top of that and then we're going to add in our tahini now if you have a blender you can use a blender to do this portion we're using our stick blender which is going to take a little bit of time but is pretty efficient and we do want to make sure that we have enough room in here for all of the ingredients there are some big gaps in there so the uh the tahini is going to sink down and fill some of those big bubbles you can see the the air coming up through the top there so we're going to pop our stick blender in there and it's going to take a little bit of time to get going because as i said earlier the beats are quite fibrous and you do want to make sure you're getting everything broken up and you want to get a nice smooth texture by the end so it might take a little work to get everything started but once you've got everything going you will be able to get a nice smooth texture you can see here it's still a little bit lumpy but it doesn't take very long for that to just all come together into a really really smooth uh dip it will have some texture the beets aren't gonna break down entirely and if you have a strong enough blender you could probably puree this right to very very smooth even run it through a tami or something like that we did like the texture honestly we left some small lumps in there and the texture was quite pleasant so we're just going to keep blending this until it is at the consistency we want you want to make sure there are no big chunks of beets or chunks of garlic or anything left in there then we're going to transfer this into just a simple dish this will go where this dish has a cover that we can snap onto it we do want this to sit in the fridge for um at least a few hours even overnight is great and the flavors in this are going to develop the longer the the longer it sits it will be much better the next day but even in as i said even if you let it wait just a couple of hours it will be much more delicious when you're ready to serve we have some beautiful chives from our garden here so we're just going to cut those on a bias and make some nice little slivers of chive and we're going to liberally cover the top with them and that makes a beautiful garnish the colors on here really really pop the the intense pink sort of magenta color of this dip is out of this world it's really unbelievable and uh it's a great party food it's awesome to serve with something like pita chips or tortilla chips or even something like warm pita if you have some pita bread you can just cut toast a little bit and cut it into triangles and it's delicious so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food\n"