3 medium beets, peeled and quartered
3 TB. olive oil, divided
2 TB. tahini
1/4 cup freshly squeezed lemon juice
1 clove garlic, minced
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Preheat oven to 375° F. Place beets in baking dish and toss to coat with 1 tablespoon of olive oil. Cover and bake until soft, about 20 minutes.
In a food processor fitted with an S blade, process cooked beets, tahini, lemon juice, garlic, remaining 2 tablespoons olive oil, sea salt, and black pepper until smooth.
Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve with sliced cucumbers, carrots and celery. Refrigerate leftovers for up to one week.