Ready Time: 1 hrs 50 mins
Preparation Time: 20 mins
Cooking Time: 1 hrs 30 mins
Serves: 400
The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.
Jacqueline is passionate about helping others learn to love nutritious food, be creative and understand how it can provide their body with energy.
“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”
Ingredients
- 350g fresh whole beetroot
- 2 tbsp tahini
- 1 tsp cumin
- 2 tsp horseradish, or to taste
- ¼ cup natural organic yoghurt
- 2 tbsp lemon juice, (approx 1 small lemon)
- pinch celtic salt
- good grind of black pepper
Method
- Preheat oven to 200°c. Trim the beetroot leaving a 2cm stalk attached. Wash the beetroot carefully removing all dirt but do not damage the skin. Wrap each beetroot individually in aluminium foil.
- Place beetroot on a baking tray and bake in oven for about 1- 1 ¼ hours or until tender. Turn the beetroot every 15 minutes.
- Remove beetroot from oven; open foil and allow beetroot to cool for 15 minutes. Using a sharp knife, remove stems and peel away skin. Cut beetroot quarters.
- Place all ingredients in your Breville BOSS Super blender and pulse on ‘chop’ for 30 seconds.
- Using your spatula push all ingredients into the middle and toward the blade then pulse again on ‘chop’ for a further 30 seconds or until all ingredients are well combined and the consistency is uniform.
- Store in the fridge up to 1 week.