A stunning addition to any salad or to have with crackers, vegetable sticks or as a spread on some home-made gluten free bread. It has the Inca Inchi Oil in it to provide you with essential omega fatty acids, while the beetroot cleanses your liver.
Chop the beetroots into small cubes and roast at 190 degrees celcius until soft, or simply steam them until soft. Either works perfectly and both taste beautiful, though roasting may give it a deeper flavour.
Once cooked, set asside to cool and in the mean time get your other ingredients ready.
Once cooled, add all the ingredients to a large blender and blend until your desired consistency, either slightly chunky like the photo, or smooth and creamy.
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