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This Roasted Beet and Tahini Dip is the perfect way side dish to bring to any party! Paleo and vegan, there is no one that won't love it!

Roasted Beet & Tahini Dip

  • Author: Kelsey


  • 2 large beets, peeled and chopped (about 3 cups)
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons tahini
  • 2 tablespoons fresh squeezed orange juice.
  • salt and pepper to taste


  • Preheat oven to 425.
  • Toss chopped beets with avocado oil, salt and pepper and lay on parchment paper on a baking sheet.
  • Roast for 20 minutes, stir then 10 more minutes, until soft.
  • Add beets to a food processor with tahini and orange juice and blend on high until creamy (about 2-3 minutes).
  • Season with some more salt and pepper to taste.
  • Serve with crackers and veggies!