Quick and homemade beetroot dip

By Patricia BlojWriter of the Organic Cookery

Beetroot dip

Healthy snacking couldn’t be easier when you are presented with this gorgeous purple dip. This beetroot dip it’s not a hummus, but it’s made with buttery beetroots and nutty walnuts.

HEALTH BENEFITS

  • Beetroot – Liver cleansing action by stimulating the production of glutathione;
  • Walnuts – Rich in omega 3 and antioxidants and serotonin which lifts depression;
  • Thyme – Helps fight colds and flu by helping to loosen the mucous. Aids digestion and also useful for treating colic in babies.

Beetroot dip

 Print Recipe

 Serves: 6  Cooking Time: 45min

INGREDIENTS

  • 4 large beetroots
  • 100g walnuts (makes 2 handfuls)
  • Small bunch of thyme (10g) – leave a few to decorate
  • 1 1/2 tbps balsamic vinegar
  • One glug of olive oil

INSTRUCTIONS

1

Wash the beetroot and place in a pot and cover with water. Simmer for around 40min. If you are pressed by time you can use pre-cooked vacuum beetroot.

2

After they cooked, cut the top (where the leaves were) and then quarter. Put all ingredients in a food processor fitted with an S blade. Blitz until smooth.

3

Place in a bowl and serve with rocket and warmed tortillas or with raw veggie sticks.

Patricia Bloj

Writer of the Organic Cookery

Patricia is the writer of www.theorganiccookery.com, she has a passion for nutrition, wellness and cooking, and is on a mission to make 4 million people to eat healthier. You can follow her on twitter and instagram.