Ingredients
1 cup cubed beetroot peeled
1/2 cup chopped leek
1 cup chickpeas
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coliander
salt and pepper to taste
Preparation
Cover leeks and beets with water and bring to a boil, simmer until tender (6-8 minutes) Blend together with all other ingredients. Serve with veggie sticks, or on collard greens with mango and avocado.
