Magenta Dip | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Thursday, 15 January 2015 10:34

Magenta Dip

TOOLS and EQUIPMENT:

Cutting Board

Knife

Measuring Cups

Measuring Spoons

Food Processor or Blender

YIELD: 5 servings

INGREDIENTS

1 medium Beet, peeled and diced

1-1.5 oz can of White Beans

¼ cup Water

2 tbsp. Tahini

1 clove of Garlic

1 tbs. Mint, chopped

1 ½ tbsp. Lemon Juice

3 tbsp. Olive Oil

Salt and Pepper to taste

DIRECTIONS

Place ingredients into the blender and blend until smooth. 

Locate a VEGGIECATOR® Educator

Locate Veggiecator

Approved CEU Provider of:

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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