Pretty in pink....even tastes good!
This beetroot dip is quick & easy to make and looks stunning. 100% vegan and delicious. Paired with crackers or chopped up veggies this fresh and colourful dip is perfect. It could also be used as a sandwich filler or healthy snack.
-6 beetroots (peeled)
-2 garlic clove
-1 lemon (juice)
-1/2 red chilli (de-seeded)
-1 &1/2 tablespoon of extra virgin olive oil
-1 tablespoon of water
-Pinch of salt & pepper
-2 tablespoons of tahini
Step 1- Preheat your oven to 180 degrees and line a baking tray with foil.
Step 2- Wash & peel the beetroots and slice them in half.
Step 3- Fold over the foil to create a parcel and pop the beetroots into the middle of the oven and roast/cook for 50-60 minutes until soft.
Step 5- Once they have cooled, place the cooked beetroots into a food processor along with the rest of the ingredients.
Blend until smooth. Taste as you go, add more lemon juice, spices or water to your desired texture & flavour.
Serve in a little bowl along with a sprinkling of lemon zest and chia seeds (for protein) YUM
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!