Vegan Beetroot Dip

A quick and easy way to impress visitors or a simple healthy snack, this dip really cant be “beet”.

500 g beets cooked/boiled
1/2 cup fresh flat-leafed parsley chopped and loosely packed
2 tbsp lemon juice about half a medium lemon
3 tbsp tahini
2 cloves garlic chopped
1 tbsp olive oil
1/2 tsp pink salt
1/4 tsp pepper
1/4 tsp paprika

View the full recipe at UpperSpoon →