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Roasted Beet Dip
Nb persons: 30
Yield: 10 oz serving
Preparation time: 30 mins
Total time:
Source:
| 20 lbs | beets, roasted, peeled and quartered |
| 1/4 cup | blackstrap molasses |
| 1 cup | lemon juice |
| 1 lb | green onion, coarsely chopped with white stalks |
| 1 lb | pumpkin seeds, roasted |
| 1 cup | olive oil |
| 1/2 cup | salt |
| 1/4 cup | cumin |
| 2 tbsp | red pepper flakes |
Roast 20 lbs of cleaned beets. Peel and quarter.
Toasted 1 lb pumpkin seeds on dry pan, until lightly brown and fragrant.
In a food processor, blend all ingredients together in batches, until smooth and mousse like.
Add to large container, and mix thouroughly to combine.
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