Quick and Easy Beet Dip
Creamy Healthy Beet Dip great for a snack or salad perfect for your favorite Chip!
Ingredients
- 1 1/2 lbs red beets trimmed
- 2 tbsp avocado oil
- 1 tsp kosher salt
- 3 garlic cloves peeled
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp pomegranete molasses
- kosher salt
Instructions
- Preheat the oven to 375'F. Cut each beet into four equal pieces and toss with avocado oil and kosher salt. Place on foiled lined baking sheet and roast in the oven 40-50 minutes until beets are tender and crisp. Remove from the oven allow to cool. Transfer to a food processor. Add the garlic, lemon juice, tahini and molasses. Pulse until blended. Season with salt to taste. Scrape into a shallow bowl and drizzle with olive oil and more pomegranete molasses if desired. Serve right away or store in the fridge up to one week.