Summary
A great way to incorporate tahini into your diet, which is rich in minerals, a great source of calcium and high in vitamin E and B vitamins. Not to mention the many benefits of beetroot and turmeric which are proven to improve blood flow.
Ingredients
Instructions
Preheat the oven to 180C.
Add the chopped beetroot and coconut oil to a roasting tray and mix together so the beetroot is coated evenly. Pop into the oven for 20-30 minutes (or until cooked through).
When the beetroot is ready, remove they tray from the oven.
Add all the ingredients (and salt to taste), to a quality food processor or thermomix and blend until desired. We left ours a little chunky, but if you like yours really smooth, scrape down the sides, add a touch more coconut oil and blend again.
Taste the dip and adjust if needed.
Spoon/ scrape into a bowl and serve with our turmeric seedy crackers, celery, cucumber or carrot sticks.
Nutritional information
Notes
Ingredients
Directions
Preheat the oven to 180C.
Add the chopped beetroot and coconut oil to a roasting tray and mix together so the beetroot is coated evenly. Pop into the oven for 20-30 minutes (or until cooked through).
When the beetroot is ready, remove they tray from the oven.
Add all the ingredients (and salt to taste), to a quality food processor or thermomix and blend until desired. We left ours a little chunky, but if you like yours really smooth, scrape down the sides, add a touch more coconut oil and blend again.
Taste the dip and adjust if needed.
Spoon/ scrape into a bowl and serve with our turmeric seedy crackers, celery, cucumber or carrot sticks.
