October 19th, 2017
From Cold Days, Warm Celebrations, by Foodland Ontario
Trim tops and tails off beets. Wrap in foil and place in baking pan. Roast in 400°F (200°C) oven for 1 hour or until tender. Unwrap and cool slightly. Peel and chop.
In food processor, pulse chickpeas until chopped. Add beets, garlic, tahini, oil, lemon juice, horseradish, salt and pepper. Process until smooth, scraping down sides often. Remove to serving bowl and stir in parsley.
Make-ahead Tip: Cover and refrigerate up to 2 days ahead. To freeze, do not add the parsley. Once thawed, stir in chopped parsley.
1 Serving (2 tbsp/25 mL): PROTEIN: 2 grams FAT: 3 grams CARBOHYDRATE: 5 grams CALORIES: 53 FIBRE: 1 gram SODIUM: 90 mg