Beetroot dip
Ingredients
-6 beetroots (peeled)
-2 garlic clove
-1 lemon (juice)
-1/2 red chilli (de-seeded)
-1 &1/2 tablespoon of extra virgin olive oil
-1 tablespoon of water
-Pinch of salt & pepper
-2 tablespoons of tahini
Preparation
1
Preheat your oven to 180 degrees and line a baking tray with foil.
2
Wash & peel the beetroots and slice them in half.
3
Pop them onto the lined baking tray and drizzle with light oil and whole garlic cloves.
4
Fold over the foil to create a parcel and pop the beetroots into the middle of the oven and roast/cook for 50-60 minutes until soft.
5
You may want to check them to make sure they aren't burning or drying out. Add more oil if needed.
6
Remove the beetroots from the oven and place onto a cooling rack to cool.
7
Once they have cooled, place the cooked beetroots into a food processor along with the rest of the ingredients.
8
Blend until smooth. Taste as you go, add more lemon juice, spices or water to your desired texture & flavour.
9
Serve in a little bowl along with a sprinkling of lemon zest and chia seeds (for protein) YUM
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About
Vegan & wheat-free roasted beetroot dip with lemon & tahini. Perfect with crackers, chopped veggies or with salad! Colourful & delicious.
Added:
Sunday, March 12, 2017 - 6:26pm
