The pink week continues with this beetroot dip which is pink, of course. If you dont like the taste of beetroot stay away from this, as their flavour doesn't change even though there is tahini. But if you like beetroot like me, then go for it! This is good eaten with bread, crackers or raw vegetables.
Ingredients: 400gr beetroot, 2 Tbsp tahini, 1/2 tsp salt, 2 Tbsp lemon juice, 200gr soft cheese
Boil the beetroot until they are soft. That will take about 30 minutes. Let them cool, put them in a blender and mix them with all other ingredients until reduced to a smooth and creamy paste. If you want to save time, use already cooked beetroot, available in many supermarkets.
Go Vegan: for a vegan version you could substitute cheese with tofu