RECIPE: Roasted Beet Dip
SERVINGS: 8 snack-sized servings
TIME: 10 minutes (plus 45-60 minutes for roasting beets & soaking seeds)
TASTE: Tangy & Rooty
ACTION: Liver Detoxifying
1 lg roasted beet (skin on or off), approximately 1 1/2C
1/2C raw sunflower seeds, soaked
1/41/3C apple cider vinegar or balsamic vinegar - your call! (add more for more tanginess)
3T extra virgin olive oil
1/8t Himalayan pink salt
Preheat oven to 400F.
Wash and de-stem beet, removing any gnarly parts.
Halve beet and place faced down on baking sheet, poking holes in the skin with a fork.
Roast in oven for 45-60 minutes, or until soft.
Place seeds in a bowl and cover with filtered water.
Let sit for 1 hour and rinse through a sieve before adding to the blender.
Chop roasted beet into smaller chunks and add to a high power blender.
Add rest of ingredients to blender and blend on high until smooth (approximately 1-2 minutes). You may need to use a tamper stick to move ingredients around for equal blending.
Eat with your favourite crackers, veggie crudites, spread on a wrap or sandwich, and enjoy!