SAVORY BEETROOT DIPPING SAUCE

Beets, citrus + spices create a savory, sumptuous, nutrient rich dipping sauce to satisfy that checks all the boxes. Adding more vegetables to your daily creates the perfect opportunity to play around with different spices; + turning up the variety of herbs & spices creates a depth of flavor which many times results in using less salt and oil in recipes.

This recipe is plant based, vegan, GF, oil free + packed full of nutrients.

Here we added orange spiced nuts by a local fav Nana Joe’s. Organic spices, sweetened with just orange and maple with no preservatives compliment the dip adding good, filling fats to satisfy. Serve with crunchy cucumber spears, flax seed crackers or slather on a chard wrap to pull everything together with a pop of color. Did I mention the color!

INGREDIENTS

Makes about 8 oz. Ready in 10-15 minutes

5 oz. beets destemmed and washed (save stems for salad greens or compost)

1/2 c coconut yogurt

1-2 meyer lemons (2-3 T fresh lemon juice)

1/4 t cumin

1/4 t cinnamon

1/4 t smoked paprika

pinch flaky sea salt

1 T water (omit to yield thicker sauce)

Topping ideas :: spiced nuts, dried orange peel, dried rose petals

In a medium saucepan with a lid, add water, fit a veggie steamer, add beets and cover and steam. If your beets are large, you may want to cut for faster steam time. Otherwise, just steam whole, let cool and gently remove peels with fingertips. Place beets in high powered blender with all other ingredients & blitz until smooth. Can be stored in airtight container such as a mason jar in fridge for a few days. When ready to serve, pour in bowl and top with spiced nuts, dried orange peel and dried rose petals.