Sweet Potato Sandwiches

Ingredients:

• 1 lb. / 500g beets (about 4-5 small)

• coconut oil for rubbing

• 1 small clove garlic

• 3 Tbsp. freshly grated horseradish, or more to taste

• 3 Tbsp. tahini

• 3 Tbsp. freshly squeezed lemon juice

• 1 Tbsp. cold-pressed olive oil

• ½ tsp. fine sea salt, to taste

• ¼ tsp. freshly cracked black pepper

Directions:

1. Preheat oven to 400°F / 200°C. Rub beets with a little coconut oil, set on a baking try, and place in the oven. Roast for 20-30 minutes until you can easily pierce the beets with a sharp knife tip.

2. Remove baking tray and let cool until you can handle them. Slide off the skins, or use a vegetable peeler. Roughly chop the beets and set aside.

3. In a food processor, pulse garlic until minced. Add horseradish, tahini, lemon juice, olive oil, salt and pepper, then blend on high to combine. Add the chopped beets and pulse to chop. Blend as much or as little as you like – I like my spread a bit chunky. Taste and adjust seasoning as necessary. Some may like more horseradish – go for it! Remember that the bite will mellow out when it’s mixed with everything in the sandwich.

4. Use immediately, and store any leftovers in a tightly sealed container in the fridge for up to five days.