Beetroot and walnut dip

Beetroot-dip - Copy

Following on from my roasted carrot, sweet potato and coriander dip recipe a few weeks ago, I wanted to give you another one of my favourite dips for weekend spring picnics or lazy Sunday night dinners (don’t judge me – dips and crackers for dinner rocks my world… you should definitely try it some time).

As I was creating this dip, I thought back to when I was younger. I used to be one seriously fussy kid! Among turning my nose up to many other healthy vegetables (like eggplant and mushrooms) I just couldn’t stand beetroot. I believe now that aside from judging these juicy red bulbs based on their appearance, it was because I’d only ever tasted tinned beetroot of which I am still not a fan- yuck! I am so glad I pushed through because beetroot has become a huge part of my cooking and is often found in many of my meals – whether it’s grated in salads, added to juice or even boiled in this beetroot and walnut dip. I love the stuff!

And aside from beetroot’s ability to make you believe you need to haul ass to the E.R after a visit to the bathroom, it also has the ability to lower blood pressure as it contains more than 20 times the amount of nitrates (which widens and relaxes blood vessels) than any other vegetable.

Now, here’s the recipe…

What you need:

2 medium beetroot

1.5 cups activated walnuts*

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 garlic cloves

Salt & pepper to taste

How to make:

Fill a saucepan with enough water to cover the beetroot. Bring water to boil and cook beetroot for 45 mins – 1 hr or until tender. Remove from the stove and drain water. Wearing a pair of gloves, place beetroot under cold water and rub the skin off (you don’t need to wear gloves, but I choose to so I avoid getting pink fingers). Roughly chop beetroot and place into a food processor along with the other ingredients. Turn on high and process into a chunky dip. Serve with carrot sticks and coriander chia seed crackers or spread across a few slices of organic sourdough toast – YUM!

* I recommend using activated nuts to prevent that bitter taste walnuts often have. 

Have yourself a fabulous weekend!

Love,

Prema x

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