Roasted Beet and Feta Dip

To roast the beets, cut beets from their stems, leaving a little bit of the stem left for easier handling. Scrub beets, pat dry and wrap in aluminum foil. Place on a baking sheet and roast for about 50 minutes or until fork tender. Cool until easy to handle.

Wearing gloves to avoid staining your hands, peel beets and remove stem. Slice beets.

Place cheese, tahini and garlic in a food processor and add the beets. Process until smooth. Season to taste with salt and pepper. Serve with cucumbers, carrot sticks and red pepper strips, if desired.