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Happy New Year!! Here’s to new beginnings, achieving your wildest dreams and your healthiest year yet. Start the year off on the right track with these Roasted Beet and Tahini Nibbles that are topped with slivered almonds (or you can use pine nuts) and a pinch of sumac. They’re warm, nutritious, full of delicious flavour and make the perfect appetizer to feed a crowd. Also, if you had one too many drinks ringing in the New Year, beets are exactly the vegetable you want to be consuming to support your liver. Beets are packed with betaine, betacyanin, fiber, iron, and folate. Betaine helps the liver get rid of toxins; even more, pectin, a fiber found in beets, also helps rid the body of toxins, flushing them out of the system rather than being reabsorbed by the body. Serve the Roasted Beet and Tahini on crackers or baguette. Enjoy and I wish you a dynamite year!
Roasted Beet and Tahini Nibbles with Sumac
These Roasted Beet and Tahini Nibbles with Sumac are the perfect healthy appetizer to feed a crowd! They're warm, nutty, and full of delicious flavour.
- 2 beets, peeled
- 1/2 cup raw tahini
- 2 cloves garlic, peeled
- Juice from 1/2 lemon
- 3 tbsp nutritional yeast
- 1/2 tsp pink himalayan salt
- Pinch of black pepper
- Slivered almonds (or pine nuts) and sumac, to garnish
- Crackers or baguette ( I like pairing the dip with 34 Degrees crackers, Mary's Organic Crackers or making my own flax crackers)
- Preheat oven to 375 degrees Fahrenheit. Peel the beets. Wrap the beets in tin foil and roast for 1 hour. Unwrap the beets and let cool for a few minutes.
- In a food processor, process dip ingredients until smooth. Taste and adjust seasonings, as necessary.
- Serve the dip on a crackers or baguette. Garnish with slivered almonds and a pinch of sumac. Enjoy!