At my Opening Night earlier this month I served this delish dip….which took patrons by surprise – awesome colour & taste! Roasting the beetroot holds in the nutrients & beetroot is high in folate, calcium, magnesium & iron! You can add this to anyone’s lunch box….even the kids will love it  🙂

Ingredients:

• 250g beetroot
• 1.5 Tblsp tahini
• 1 garlic clove
• 1 Tblsp extra virgin olive oil
• 1 Tblsp lemon juice
• 1/2 Tblsp apple cider vinegar
• 1 tsp ground cumin
• pinch sea salt

Method:

1. Pre-heat oven to 200 ºC
2. Wrap the beetroot in foil & roast in oven 30-40mins, or until tender. Set aside to cool, then roughly chop.
3. Place beetroot into food processor with all other ingredients. Process until smooth.
4. Transfer & adjust seasoning & serve with veggie sticks. Stores in fridge for up to 5 days.