Beet & Goat Cheese Dip

Ingredients:

• 3 medium roasted beets

• 1/8 c avocado oil

• 1 clove garlic

• 2 tsp Hibiscus Yuzu Bitters

• 4 oz goat cheese

• 1 tsp cumin

• salt to taste

Garnish

• 1/4 c pistachios - shelled

• 1 T fresh cilantro

• Extra virgin olive oil

Instructions:

1. Wash beets, trim top and bottom off of beets. Drizzle with avocado oil and wrap in foil. Roast in a 400 degree oven for 45-60 minutes, until tender. Remove from oven and let cool slightly. Using paper towels rub the skins off the beets.

2. Cut roasted beets into chunks, add to food processor along with oil and garlic.

3. Blend until beets are smooth and creamy. *Beets will break down much faster if they are slightly warm.

4. Add Hibiscus Yuzu Bitters, goat cheese, cumin and blend until cheese has incorporated.

5. Taste! Season with salt

6. Chop pistachios and cilantro, sprinkle on top of the dip and drizzle with extra virgin olive oil.

7. Serve with pita chips, veggies, or on a sandwich!