roasted beet dip

This dip has the essence of a baba ganoush minus the eggplant, and it sure contains the complexity of flavors you would expect.

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Ingredients

• 1 large beet, diced into large chunks

• 1 tsp avocado oil

• pinch of salt & pepper

• 2 cloves garlic

• red pepper flakes

• 1 tsp tahini

• juice of 1/2 a lemon

Directions

1. Preheat oven to 400ºF. In a mixing bowl, toss beet chunks, oil, salt, pepper, garlic, and red pepper flakes together. Line baking sheet with a silicone mat. Spread beet mixture evenly out on baking sheet and roast for 25-30 minutes until beets are very soft.

2. Carefully remove from heat and add all ingredients into a food processor. Pulse until a very smooth puree forms.