Beetroot Dip

Beetroot Dip

{ ‘PRETTY IN PINK’ THIS DIP IS PACKED FULL OF NUTRIENTS AND FLAVOUR. THIS RECIPE IS FREE FROM GLUTEN, DAIRY, SUGAR, NUTS, SOY AND PRESERVATIVES }

Contributor: Casey-Lee Lyons

{ INGREDIENTS }

250g cooked and peeled beetroots* (approx 4 medium beetroots)

1/2 cup fresh mint

1 tbsp fresh lemon juice

1 tsp ground cumin

1/2 tsp ground coriander

1 tsp extra virgin olive oil

salt and black pepper to liking

{ METHOD }

In a blender or food processor combine all ingredients until smooth.

{ TIPS }

You can purchase pre-cooked and peeled beetroot from grocers and supermarkets in the fresh fruit and vegetable section. Alternatively you can boil, steam or bake your own until tender.

You can also add 1 clove garlic crushed and/or 1 tablespoon tahini for variations.

Prep time: 10 minutes
Cook time: 
Total time: 
+ 1 CUP +

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Categories: SAUCES AND DIPS.