A delicious and colourful dip. Can serve as a pot-luck item full of character, or even a fun and healthy snack for kids!
4 raw medium beets, cut in chunks
2 garlic cloves
1/2 cup tahini
1/2 cup sour cream or yogurt (substitute canned coconut milk for a dairy-free option)
1 tbsp freshly squeezed lemon juice
1/4 cup coconut oil
salt and pepper to taste
Preheat oven to 400°F. Massage beets in coconut oil and salt and bake for an hour or until tender. Add beets and remaining ingredients into a food processor and puree until smooth. Scoop into a small serving bowl and drizzle olive oil on top if desired. Serve with raw veggies, chips, crackers, or bread. Enjoy!