Beetroot Mutabbal, متبل الشمندر

Beetroot Mutabbal


  • 500 gr Beetroots
  • ½ cup Tahini Sauce
  • 1 - 2 tbsp. lemon juice, adjust to taste
  • 2 tbsp. water (adjust according to desired consistency)
  • Salt, to taste
  • 2 cloves garlic, crushed
  • Olive oil

Notes:  This recipe is a variation of the popular Middle Eastern dish "Eggplant Mutabbal" or "Baba Ghanouj"; substituting beets for eggplants.

Measurements in this recipe need not be exact.  They can be adjusted to taste. 

You can substitute half the amount of tahini with plain yoghurt to make it lighter.


  1. Cook the beets in water until tender.

  2. Peel and grate the beets on the coarse side of a box grater OR pulse in a food processor until you have a coarse puree.

  3. In a bowl, mix the tahini with lemon juice, add water and stir until you get a smooth paste.

  4. Add the beets, garlic and salt to the tahini sauce mixture and stir to combine.  Check flavors and adjust seasoning.

  5. Spread in a shallow bowl and drizzle with olive oil.

  6. Serve with Pita or Arabic flat bread.