| 8 | 70 | 143 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 6 |
| 2 beet(s) | Beets, raw (peeled, cut into chunks) |
| 1 tbsp | Coconut oil (melted) |
| 1/3 cup | Extra virgin olive oil |
| 1/4 cup | Water |
| 1 tbsp | Apple cider vinegar |
| 1 whole lemon(s) | Lemon juice |
| 2 clove(s) | Garlic (peeled) |
| 1/2 tsp | Salt |
Preheat your oven to 400 degrees. Arrange the beets in a baking dish and coat with the coconut oil. Bake for 1 hour or until tender, stirring every 20 minutes.
Let the beets cool for 10 minutes and then place them in a blender or food processor with the olive oil, water, apple-cider vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time.
Serve on fresh vegetable slices.
| Vegetables | 0.4 |
