Grilled Blues & Beet Baba Ghanoush

​Uses from Broad Wing Farm Share: Blue Fingerling Potatoes, Beets
Shopping List: Tahini (Sesame Paste), 2 lemons for juice, bulb garlic
Special Equipment: Metal skewers, or if using bamboo, soak in water for 1 hour prior to preparation, hot grill, food processor or strong blender
Ingredients
All beet share | Greens removed, saved for a salad or other thingsAll fingerling potato share |Extra Virgin Olive Oil |  1-2 medium cloves of garlic | trimmed (save bottoms in your freezer bag2 tbsp Tahini |
1 tbsp Lemon Juice | or moreSalt & Pepper Directions
Pre-heat grill to medium high.
Toss raw beets in a medium bowl & coat with olive oil.  Toss raw potatoes separately (you can use the same bowl) in olive oil, salt, & pepper.
Carefully skewer beets if they are small. (if they are large enough to not fall through the grill grates, you don’t need to skewer) Same process with potatoes on different skewers (skewer lengthwise).                              **You want to skewer same sizes together so that they cook evenly without over cooking.
When grill is medium hot, set beets to cook, rotating them, but allowing skin to char as you go.  Cook until fork tender, 30-45 minutes depending on size.
When beets have cooked for about 30 minutes, add skewered potatoes to grill.  While cooking, rotate similarly, however skin should grill, but not char.  Cook until just soft, about 20 minutes, depending on size.
When beets are cool enough to handle, remove skewer & cut in half.  Scoop innards into food processor, discarding skins.  Add garlic cloves, lemon juice & tahini.  Blend while drizzling in olive oil, about ¼ cup.  Blend until smooth.  Taste, season with salt, & blend again, adding more oil if needed.
Remove potatoes from skewers; you can leave the smaller potatoes whole, but cut larger ones lengthwise in half to show off that beautiful blue color!  Serve potatoes on side of dip.  You can also add some raw veggies to use for dunking, such as cucumbers, sliced sweet pepper pieces, & halved tomatoes.  Serve immediately!  Dip can be made a couple days in advance & holds well in the fridge.  Potatoes are best the day they are grilled to retain their creamy snap, a unique quality to fingerlings!