Roasted Beet Dip
Simple roasted beet dip that tastes as good as it looks. Use this vegan beet dip as a sandwich spread or dipping sauce for raw veggies!
- 8 oz. roasted red beets (about 1 large)
- 2 Tbsp. roasted sunflower seeds
- 2 Tbsp. tahini
- 2 Tbsp. apple cider or red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 2 Tbsp water (add more to make a thinner dip)
- Poppy seeds (optional)
Put beets, sunflower seeds, tahini, vinegar, olive oil, salt, and water in a blender or food processor. Puree until smooth. Scrape down the sides of the blender and blend again.
Use immediately or transfer to a resealable container. If using, top with poppy seeds. Store covered in the refrigerator up to 3 days.
Calories: 145kcalFat: 12.1g