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2 servings
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Instructions

1

Blend beetroot, beans, tahini, garlic, salt, and lemon juice until smooth. Add olive oil.

2

Cover and chill at least 4 hours (better overnight).

3

Serve with boiled eggs and herbs, or with cucumber and lettuce.

4

Boil eggs and top them with the beet-bean spread.

Nutrition Information (239 cal)
Calories
239
kcal per serving
Protein
15.1
grams
Carbs
14.0
grams
Fats
12.1
grams

Detailed Breakdown

Saturated Fat 0.0g
Unsaturated Fat 0.0g
Fiber 6.2g
Sugar 0.0g
Sodium 0.3mg
Cholesterol 0.0mg

Recipe Information

Created by

matthieu

Created on

December 7, 2025