Source: Food Hero
Serving size: 2 Tablespoons
Servings per recipe: 16
This colorful, nutritious dip is delicious with sliced vegetables such as carrots, celery or jicama.View Nutrition Facts
- 2 cans (14 ounces each) beets, drained or 3 cups cooked fresh beets
- 1/4 cup lemon juice
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1/4 teaspoon each salt and pepper
- 2 Tablespoons sesame tahini or peanut butter (optional)
- In a blender or food processor, combine beets, lemon juice, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons water or beet juice.
- Cover and refrigerate until ready to serve.
- Refrigerate leftovers within 2 hours.
More About Beets
How to Select
Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.
How to Store
Cut tops off 1 inch above root. Wrap leaves and stems in damp paper towel. Refrigerate tops and beet roots in separate plastic bags with some air holes. Use tops within a few days. Beet roots can last 1-2 months.
How to Prepare
Rinse tops. Scrub beets softly in cold water. Use tops as greens by chopping in salads and stir-fries. Eat beets raw by grating into salads. Cook beets by steaming, microwaving, broiling or boiling until tender.
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