Vegan Roasted Beet Dip

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tbsp 8 cloves roasted garlic, roasted
  • 2 cups Beets, Roasted
  • 1/2 cup Parsley, fresh

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Walnuts, raw

• Liquids

  • 2 tbsp Water

Found on nourishedtheblog.com

Description

Directions

• In a large food processor add roasted beets and garlic. (To roast beets and garlic: Peel 2-3 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and roughly chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil, drizzle with 1 tablespoon of oil, then wrap to form a foil packet of beets. Roast at 400F for about 45 minutes until both the beets and the garlic cloves are tender. Let beets and garlic cool before blending into a dip. These roasted vegetables can also be kept in the fridge for 3 days or so until you are ready to make the roasted beet dip.)
• Add the fresh parsley, walnuts, salt, pepper, lemon juice and liquid sweetener, oil and water to the food processor.
• Turn the food processor on being sure to scrape down the sides of the food processor when necessary. Blend until very smooth.
• Serve beet dip chilled or at room temperature with veggies, crackers, or as a spread on sandwiches.