Ingredients
Scale
- 4–5 small beetroots
- 1 clove of garlic
- a small handful of sunflower seeds, soaked
- a small handful of pine nuts, toasted
- 1 cup of rocket
- 1 cup of basil
- 1/4 cup olive oil
- 1 Tbsp balsamic vinegar
- 1/2 lime
- salt, pepper
Instructions
- Wash the beetroots. You can use them raw (after peeling), or wrap them in tin foil, bake them in the oven for about an hour in 200°C.
- Once the beetroots cool down, peel and chop them and place in a food processor with the roasted pine nuts, soaked sunflower seeds and all the other ingredients. Blend everything well together.
- Serve as a pasta sauce or spread on bread or use as a dip for veggies. Enjoy!
- Prep Time: 5 mins
- Cook Time: 1 hour
- Category: Dip, Spread