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!


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