About the Recipe
Beetroot is a vibrant root vegetable loaded with nutrients, including fiber, folate, and a range of essential vitamins and minerals. It’s well known for its ability to support healthy blood pressure, boost exercise performance, and ease inflammation. Naturally occurring nitrates in beetroot convert to nitric oxide in the body, helping to relax and widen blood vessels, which benefits both heart and brain health. Its deep red pigments, called betalains, act as powerful antioxidants that may aid liver function and even offer protection against certain types of cancer.
Ingredients
750ml filtered water
450g raw beetroot, peeled and quartered
225g tahini
45g lemon juice
2 garlic cloves, crushed
3 ice cubes
¼ tsp salt
1 tbsp pine nuts, toasted for garnish or use chopped parsley
Olive oil to drizzle on top when serving, if desired
Preparation
Place water in a saucepan with the chopped beetroot.
Bring to the boil, then reduce to a simmer and cook for about 30-40 min or until tender. Discard the cooking water and set the beetroot aside to cool for 30 minutes.
Once cooled place the beetroot, tahini, lemon juice, garlic, ice and salt in food processor and blend until it reaches your desired consistency.
Transfer to a serving bowl then drizzle with olive oil and sprinkle with the toasted pine nuts.
Serve with crudites, super seed crackers or toasted pitta bread.