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Tahini Beetroot Vegetable Spread/Dip
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Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
1
jar
Author:
Eloïse Jennes
Ingredients
1x
2x
3x
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.
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