You don't need to grill your beets for this recipe, but doing so adds an amazing depth of flavour. I use pre-cooked and peeled beets for this easy dip that works as a perfect, safe alternative to hummus in our house. It does contain black beans but if legumes are not a safe option for you, soaked sunflower seeds works beautifully. You can also check out my other dips by searching. I use my favourite confit garlic, which is always on hand in our house, but roasted garlic will work as well. The kiddos love this with crackers and veggies, and it's so good with pita bread, on a sandwich, or as a salad dressing base!
4-5 medium sized beets, cooked and peeled
1 bulb garlic, roasted until the cloves are shiny and soft
1 can of black beans, drained and rinsed (alternatively, a cup of soaked sunflower seeds, drained)
1/4 cup good olive oil
1 lemon juiced and zested
1 liberal pinch of salt
fresh parsley to garnish
Toss your beets in a little olive oil and cut into halves. Place on a hot grill until defined grill marks appear. Set aside to cool.
Once cooled, add the beets, plus all other ingredients to a food processor and blend until well combined.
Empty contents into a serving dish and garnish with fresh parsley, a drizzle of olive oil, and flaky sea salt (lemon zest is a gorgeous garnish against the bright pink).