ruby romesco (Edit recipe)

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this vibrant ruby romesco is the dip you didn’t know you needed — a bold, bright twist on the classic spanish version & the easiest way to sneak in beets (because yes, we’re all still recovering from those tragic school-lunch beets). 💗🔥 smoky, slightly sweet, tangy, creamy, & absolutely stunning on… everything. veggies, bowls, sandwiches, crackers, eggs — you name it. better-for-you, nutrient-dense, & wildly delicious. you’re about to become a beet believer - okay, maybe that's just me, but now it's my fav!

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 6

Ingredients

2 Beetroot, peeled & diced
2 Red Bell Pepper, sliced
2 cloves Garlic
Avocado Oil, for roasting
2 Tbsp Almond Butter, option to use 1/4 cup almonds for a grittier sauce
2 Tbsp Nutritional Yeast
2 Tbsp Red Wine Vinegar
1 tsp Parsley, Dried
0.5 tsp Red Pepper Flakes, optional, but I love spicy!
1 tsp Salt and Pepper, to taste
2 - 4 Tbsp Water, to thin sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat the oven to 400.
toss beets, peppers, & garlic with a little oil.
store in an air tight container in the fridge for up to 3-4 days.
in a food processor, combine all ingredients, slowly adding in more water to reach desired consistency.
serve over meat, veggies, or anything that sounds good!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	38
Fat:	3 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	206 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.