Beet Dip

This could be called Beet Hummus but there are no garbanzos which I prefer. Beets are an incredibly nutritious vegetable, rich in folate (vitamin B9) which helps cell growth and function. Beets are naturally high in nitrates, which are turned into nitric oxide in the body. They can support the health of your brain, heart, and digestive system, be a great addition to a balanced diet, boost athletic performance, help alleviate inflammation, and possibly slow the growth of cancer cells.

This dip is so beautiful in color and creamy in texture. And, it tastes great!

Ingredients:

• 4-5 small-medium beets (yield about 2 cups)

• 2 garlic cloves

• about 4-5 T tahini

• juice of 2 small lemons or 1 large

• salt and pepper to taste

Here’s How:

1. Preheat oven to 350.

2. Wrap beets (just the way they are: dirty, with skins, roots, etc) in tinfoil and place on a cookie sheet.

3. Bake beets until done, about an hour.

4. Remove from oven, put on rubber gloves and pop skins off beets. Let cool.

5. In a food processor, place garlic cloves in and pulse.

6. Add beets and process until creamy.

7. Add remaining ingredients and season to taste.