Beetroot Tahini
10 servings
2 lbs Red beets, trimmed and scrubbed
⅓ cups Tahini
1 tbsp Kosher salt
2 tbsp Dijon mustard
¼ cup Apple cider vinegar
1 Garlic clove, roughly chopped
3 tbsp Matriark Upcycled Vegetable Broth Concentrate
⅓ cup Grape Seed Oil
Water
1. Preheat oven to 400°F.
2. Rub beet with a light coat of olive oil. Wrap tightly in parchment and roast for 45 minutes to 1 hour until tender.
3. Let beet cool for 15 minutes and run under cold water to remove skin. Cut beet into quarters.
4. Blend the beet and all remaining ingredients in a food processor until completely smooth.