2 lg beets, greens/stems removed, save to use at a later date
1/3 cup non dairy yogurt (I used @foragersproject plain)
1/4 cup tahini
Juice of 🍋
1 3/4 cup adzuki beans, cooked (You can use any bean, I prefer dried beans v. canned. If using canned, 15 oz. can, drained & rinsed)
2-3 cloves garlic
1 tbsp EVOO
1/4 tsp salt
Heat oven to 350F. Line cookie/baking sheet w. parchment paper. No parchment? Grease cookie sheet.
Roast whole beets for 35-40 minutes, until fork tender.
Remove from oven, cut into pieces. I leave skin on because it’s part of the veggie & there’s nutrient density happening. You’re welcome to remove or not.
Add ingredients to food processor. You can use a blender. The wider surface area of the food processor makes it easier for things to mix and mingle. Chill in the fridge for an hour.
Little, dark and red and are packed w. protein, high in fiber (check out nature’s broom improving digestion!), magnesium and some B vitamin called folate (needed to make red & white blood cells, NBD). The red color should indicate they are good for the blood, the heart and the kidneys:) . Beets are also good for all those things. They also look like a ♥️. Beans contain phytic acid, which impairs our ability to absorb minerals. Soaking beans for 6-8 hours releases this acid. Don’t use this liquid to cook the beans. Forgetful? Throw a reminder on your phone to do this before bed or when you get up in the morning. Set and forget. If you forget to soak for that long, a hot soak will do, though not ideal. Boil water, turn off heat, toss in the beans, let sit 30-45 mins. Always add sea salt & kombu seaweed to beans while cooking. Imparts minerals & breaks down the fiber for easier digestion. Beans that are bought dried and soaked also don’t produce the bad rap in side effects given to beans.
Beans sitting in an aluminum can are sitting in dirty bean bath water. The phytic acid is released, but it’s not going anywhere. Aluminum has been show to cause Alzheimers. Not interested.