Description
This beetroot dip recipe with tahini is very easy to make, delicious and super healthy. All you need is 3 ingredients plus a blender. Vegan, gluten-free and dairy-free.
Ingredients
Scale
1 medium beetroot raw OR pickled beetroot
2 tablespoons of tahini
1/3 cup of walnuts
Instructions
- If using a raw beetroot: wrap the beetroot in foil with a splash of water. Cook in the oven at 220 degree Celsius for 1 hour or until soft (you should be able to insert a knife easily). Let it cool, peel and chop in big medium size chunks.
- Add all the ingredients to a blender and blend until very smooth.
- Transfer to a small bowl and enjoy!
Notes
- Store in the fridge for up to 7 days in an airtight container.