Beetroots are known for their earthy flavor, vibrant color and culinary versatility. They are packed with essential nutrients and antioxidants and can add a pop of color to your diet. In this recipe, the combination of bright beetroots, cauliflower and sesame paste makes for a creamy, nutrient-dense plant-based side dish, which of course also has spermidine.
3 medium sized beets
6 cloves garlic, minced
1 head cauliflower washed & chopped, you can include the stems
1/3 cup olive oil
1 lemon, juiced
1/2 tsp sea salt (or to taste)
Preheat the oven to 425F. Wrap the washed beets in foil and 1 tablespoon olive oil. Bake for 1 hour or until soft. Once the beets cool, peel them.
While the beets are cooking add the chopped cauliflower to a sauce pan with a steamer and 1/2 cup of water. Steam for 7 minutes on medium high heat with a lid. You want to cook the cauliflower just enough so that it is soft, but not mushy. Add more water if needed.
Once the beets and cauliflower are cooked, place all ingredients in a high speed blender for 30 seconds. To serve, you can add fresh chopped parsley (which helps with garlic breath!) or almond slivers for decoration.
Serve warm, with vegetables or your favorite crackers.