1 pound (3 large) golden beets, cleaned and quartered ½ pound (3 large) carrots, cleaned and halved lengthwise 1 clove garlic, peeled 1 tablespoon avocado oil 1 ½ teaspoons ground cumin 1 teaspoon ground turmeric ½ teaspoon ground paprika ¼ cup tahini juice of 1 lemon salt & pepper to taste
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment paper.
Place beets, carrots, and garlic on lined baking sheet and toss with avocado oil, cumin, turmeric, and paprika. Bake for 30 minutes, or until beets and carrots are fork tender.
Transfer to a food processorfitted with an S-blade, and then add tahini and lemon juice. Blitz until mixture is very smooth, about 5 minutes; season to taste. Refrigerate for up to one week in an airtight Tupperware.
Nutritional Information [per serving = 2 tablespoons] 100 Calories, 6g Fat, 10.5g Carbohydrates, 3g Fiber, 5.5g Sugar, 2.5g Protein
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