Beetroot is a fabulous vegetable not only high in folic acid and vitamin C but also in bioflavonoids and carotenoids. This recipe is a great way of getting beetroot into your diet. You can use it on sandwiches or as a dip for veggies or on some wholewheat pita bread.
Ingredients
3 medium beetroots, cleaned, roasted, peeled then cut into chunks (stick whole beets in oven at 200 then roast until a knife inserts easily)
2 tbsp tahini
1/4 freshly squeezed lemon juice
1 clove garlic, chopped
1/4 cup olive oil
Himalayan rock salt
Method
Combine all ingredients in a food processor and blend until smooth.
Lynn March 8, 2011
Loving this recipe, I’m not a huge fan of tahini, but its fine without it. I have also tried it with half beetroot and half roasted egg plant – yummy.