2 x (425 g) cans beetroots or 2 x (425 g) cans beets, Drain
2 garlic cloves, Crushed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground sweet paprika
¼ teaspoon ground cinnamon
Sea salt, to taste
Ground black pepper, to taste
Discard all the liquid from the beetroot and beets can.
Place all ingredients (drained beetroots/beets, crushed garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it’s smooth.