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Roasted Beet Spread with Beet Pulp

Roasted Beet Spread with Beet Pulp & Tahini - whole 30, paleo, gluten free & dairy free. Perfect way to use beet pulp leftover from juicing. Great on toast, sweet potato toast, sandwiches, burgers etc


  • 2 cups beet pulp
  • 4 tbsp extra-virgin olive oil [EVOO]
  • salt, to taste
  • 1/2 cup tahini
  • 1 clove garlic, chopped
  • 1/4 cup lemon juice


  1. Preheat oven to 375 degrees F

  2. Combine beets, 3 tbsp EVOO and salt in a bowl and mix well. Spread out on a lined baking sheet and roast for 45 minutes

  3. Remove from oven and let cool. Add roasted beet pulp mixture to food processor with tahini, 1 tbsp EVOO, lemon juice, salt, and garlic. Blend until smooth

Recipe Notes

No beet pulp? Replace with 3-4 beets & roast beets naked. Decrease tahini to 1/4 cup. Skins optional (I'm a huge fan of skins)