Beautifully violet in colour, sweet and earthy in taste, this dip is a delicious way to get the rosy-cheeked beetroot into your diet. Vacuum packed cooked beetroot is good and lasts for ages in the fridge so you can whizz this up anytime.
As well as iron and folic acid, beetroot is also high in fibre and betaine which make it great for your liver health.
Makes 4 servings
300g/10 ½oz cooked beetroot – Own own grown!
4 tbsp tahini (see note)
2 garlic cloves, peeled and crushed
3 tbsp fresh mint leaves
4 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Oatcakes or wholemeal toast, rocket & spring onion to serve
Place all the ingredients in a food processor – whizz until smooth.
Store in an airtight container in the fridge for up to 4-5 days or freeze any spare. Defrost in the fridge overnight.
Spread it on oatcakes or wholemeal toast and serve with plenty of rocket and spring onion for a filling lunch.
NOTE: Tahini is a sesame seed paste used in Middle Eastern Dishes. It’s great in dips but you can also add it to salad dressings, pasta sauces or flapjacks.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans