| Yield 1X: | 144.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, sesame | ||
| Portions: | 24.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 3.28.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Beets, roasted and peeled, sliced | 7 | 14 | ||
| Prepared tahini | 1 | 8.00 | 3 | |
| Dill, coarsely chopped (bunch) | 2.00 | 4.00 | ||
| Mint, coarsely chopped (bunch) | 2.00 | 4.00 | ||
| EVOO | 4.00 | 8.00 |
Carefully measure and prepare all ingredients. Combine beets, prepared tahini, dill, and mint in a suitable bowl, and mix well. Season to taste with salt and pepper, then stir the olive oil in.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.