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It is no secret that beets are one of my favorite root veggies. This dip is perfect because I can eat a small dose at a time. It is great with carrot slices, or even straight off the spoon.
- Preheat your oven to 400 degrees. Arrange the beets in a baking dish and coat with the coconut oil. Bake for 1 hour or until tender, stirring every 20 minutes.
- Let the beets cool for 10 minutes and then place them in a blender or food processor with the olive oil, water, apple-cider vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time. Serve on fresh vegetable slices.