| 6 | 65 | 66 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 1 h | 12 |
| 4 beet(s) | Beets, raw (peels on, scrubbed to remove any dirt) |
| 2 tbsp | Extra virgin olive oil |
| 1 pinch | Salt and pepper |
| 1/4 cup | Tahini |
| 1/4 cup | Lemon juice |
| 2 clove(s) | Garlic (coarsely chopped) |
1. Preheat the oven to 375°F.
2. Rub the whole beets with olive oil and salt. Put them on a baking pan and roast for approximately 1 hour, until the beets are easily pierced through with a fork. Let cool slightly.
3. When the beets are cool enough to handle, rub the skins off with a clean dishcloth (be forewarned—the beets will stain it) or use a vegetable peeler.
4. Coarsely chop the beets and put in them food processor with the remaining ingredients. Blend until smooth.
5. Serve with your favourite chopped veggies or gluten-free flatbread. Refrigerate leftovers, if any, in an airtight container for up to 5 days.
Note: 1 serving is 3 tablespoons
| Meat Alternative | 0.2 |
| Vegetables | 0.4 |
