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
Preheat oven to 375 degrees F
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
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
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)