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.