Vegan Beetroot Dip

The unique flavors in this delectable vegan beetroot dip will have you eating this like a ravenous wild animal.  Serve with toasted crusty bread, bagel chips, or crackers.

Prep Time: 20 minutes

Cook Time: 90 minutes

Serves: 4

Ingredients:

• 2 large beetroots, scrubbed and cut into chunks

• 1/2 shallot, peeled and quartered

• 1 cloves garlic, peeled and quartered

• 1/4 lemon, juiced

• 1/2 teaspoon garam masala powder

• 1 teaspoon paprika

• Salt and pepper

• 1 teaspoon white wine vinegar

• 1/2 cup cannaoil, divided

• 1/2 hot chili halved lengthways, optional

Directions:

1. Pre-heat oven to 340F/170C.

2. Place the beetroot chunks in a roasting dish.

3. Add the quartered garlic, hot chili, and shallot on top of the beetroot.

4. Season with salt and pepper.

5. Drizzle with 1/4 of a cup of the cannaoil and squeeze on a bit of lemon juice.

6. Wrap the roasting dish with foil and roast until soft for about 90 minutes.

7. Place the beetroot into a food processor and blend until smooth.

8. Add the remaining cannaoil, vinegar, lemon juice, garam masala, and paprika.  Combine well.

9. Season with salt and pepper.

10. Adjust spices, as needed.

11. Refrigerate overnight and serve cold.