About the Recipe
This one is all plant based, anti-inflammatory, gluten and dairy free and low carb to keep that blood sugar happy. It’s also crazy delicious.
Ingredients
Ingredients
2 medium beetroots
3-4 cloves garlic
Juice of half a lemon
1/2 cup coconut yoghurt (Greek)
1 tbs olive oil
1/4 tsp each of ground cumin, ground coriander, cinnamon, salt, pepper
1/2 tsp paprika
Toasted pistachios, vegan feta (optional), mint to serve
Preparation
Step 1
Chop the stems off your beetroot but keep skin on, wrap in foil and bake in preheated 425 degree fahrenheit oven for 30min.
Step 2
Wrap your garlic cloves in foil and add to oven then continue for another 30min along with beetroot.
Step 3
Remove and cool. Peel skin off beetroot and garlic.
Step 4
Blitz with the rest of the ingredients, taste and adjust lemon juice seasoning as needed.
Step 5
Too with feta, nuts and herbs and more lemon and olive oil!