Ingredients
-
1 cup hulled tahini
- 100 g raw or steamed beetroot, cubed
- 1 cup filtered water
- 1/2 cup olive oil
- 1 garlic clove
- The juice of half a lemon
- A good pinch of salt and pepper
- 1 handful fresh flat leaf parsley (optional)
Method:
Add all ingredients to a blender/ Nutra-bullet and blend until smooth. Use as a salad dressing, drizzle over roast vegetables or have with crackers.
