Roasted Beet Dip

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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

INGREDIENTS

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

INSTRUCTIONS

Roasting Beets:

  1. Preheat oven to 400F.

  2. Wash and de-stem beet, removing any gnarly parts.

  3. Halve beet and place faced down on baking sheet, poking holes in the skin with a fork.

  4. Roast in oven for 45-60 minutes, or until soft.

Soaking Seeds:

  1. Place seeds in a bowl and cover with filtered water.

  2. Let sit for 1 hour and rinse through a sieve before adding to the blender.

Making Dip:

  1. Chop roasted beet into smaller chunks and add to a high power blender.

  2. 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.

  3. Eat with your favourite crackers, veggie crudites, spread on a wrap or sandwich, and enjoy!