Ingredients
- 300 g pre-cooked beetroots vacuum-packed
- 20 g tahini
- 10 g maple syrup
- 1 tablespoon tamari (gluten free soy sauce)
- 1 tablespoon olive oil
Instructions
- Cut the pre-cooked beetroots into quarters.
- Add all the ingredients to a blender or food processor and blend until smooth.
- Transfer to a clean, air-tight glass container* or to a dipping bowl. Store in the fridge for up to 5 days.
Notes
*Which container to use: Use an air-tight glass container such as a clean jam jar or Weck-type jar.
Did you try this recipe?
Leave a star rating and review below. Thank you!