Serves: 2

Prep Time: 45 mins

Ingredients

• 1 lb fresh beets, cooked
• 2 tbs white wine vinegar
• 2 tbs tahini
• 3-5 tbsp lemon juice
• 1 garlic clove, crushed
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 1-3 tbs olive oil (depending on desired consistency)
• 1 tbs fresh parsley, finely chopped

To Dip:

• Carrots
• Celery
• Cucumber
• Endive
• Olives
• Whole wheat pita

Preparation

Cooking Beets

Place fresh, trimmed beets in a saucepan and over with water. Add 2 tbs of white wine vinegar to the water so beets will retain their color. Bring water to a boil and allow beets to simmer for 30 minutes. Allow to cool and skin should peel off by rubbing with yoru fingers. Discard skin. 

In a food processor or high-speed blender, combine all ingredients. Begin with 1 tbs of olive oil and if the consistency is too thick, add more. Blend until smooth consistency. Serve or chill in refrigerator.