Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.
Clean and peel 4 beets. Zest and slice 1 fresh lemon. In a heavy pot, add the beets, lemon slices, couple of thin slices of ginger and enough water to cover the beets. Bring to boil and cook over medium heat until soft. Let it cool. Shred the beet, add lemon zest, freshly grated ginger, 1 clove garlic, 1/2 cup lemon juice, 1/4 cup tahini, 1/4 tsp cayenne or aleppo pepper and salt. Mix well and serve.