Mediterranean Flatbreads with Beet Salad and Skordalia Lima Bean Dip | Sunbasket
A vegan masterpiece that you can whip up in just 15 minutes? Yup, all thanks to pre-roasted crimson beets and our house-made dressing and skordalia lima bean dip.
Ingredients
- ½ pound peeled roasted beets
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
- 3 tablespoons walnuts
- ¼ pound organic shredded carrots
- 2 whole wheat pita breads
- Sunbasket skordalia lima bean dip (lima beans - extra virgin olive oil - lemon juice - maple syrup - garlic - kosher salt - black pepper)
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