Creamy beetroot sauce

Creamy beetroot sauce

Ingredients

serves 2
  • •200g beetroot, cooked and chopped
  • •150g silken tofu
  • •½ tbsp extra virgin olive oil
  • •1 tsp miso paste
  • •1 tbsp dill, chopped
  • •¼ tsp garlic powder
  • •¼ tsp cumin
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •50ml soya milk
  • •Juice of ½ lemon

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a tray with baking paper.
  2. 2. Place the beetroot on the tray, coat with the olive oil and roast for 15–20 minutes, until slightly browned around the edges. Leave to cool for 10 minutes.
  3. 3. Add all the ingredients except the lemon juice to a blender and blend until smooth.
  4. 4. If serving warm, add the sauce to a pan and stir over medium-low heat until smooth and slightly thickened. Add a few tbsp water as needed. Remove from the heat and stir in the lemon juice.
  5. 5. Serve with roasted vegetables, pasta or drizzle over a grain bowl.
Baker Beanie Author

■ every day is treat day ■