Beetroot dip
By: Holly Jade
Published: Sunday, March 12, 2017 - 6:26pm

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

About

Vegan & wheat-free roasted beetroot dip with lemon & tahini. Perfect with crackers, chopped veggies or with salad! Colourful & delicious.