Ruby Red Beet Dip
This has an exciting color and a fresh flavor!
½ sweet potato, sliced
½ red beet, sliced
½ yellow beet
1 clove garlic
1 sprinkle lemon juice
½ cup fresh bing cherries (optional)
1 cup water
¼ cup olive oil
I invented this after trying to make yam chips. They turned out rubbery but I didn’t want to throw them away. The sweet potato, red beet, and yellow beet were dehydrated for 2 days after being basted with olive oil and a little salt and pepper.
I then added a cup of water, lemon, and garlic and blended them in the blender. I drizzled olive oil in as I was blending to whip it up a little more.
Refrigerate at least an hour and enjoy with vegetables, on spiralized pasta, or as a dressing on a salad.
Afterwards I thought it might be nice to add cherries for something different.