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This beetroot dip recipe is easy, simple and versatile. It’s a dairy free recipe you can use as an entrée or as an accompaniment to any main meal. It’s also a great healthy snack idea.

PREP TIME: 5 mins COOK TIME: 60 mins

Ingredients

  • 1¾ cup (200g) cashews (walnuts, macadamias)
  • 400g beetroot (2 medium)
  • 1 handful basil
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil

Method

  1. Pre heat oven to 180°C.
  2. Wash the beetroot.
  3. Place the beetroot on a large piece of foil and drizzle with olive oil.
  4. Wrap the beetroot in the foil and bake at 180°C for 1 hour. It is cooked when slightly soft to the touch or you can slide a sharp knife through easily.
  5. After the beetroot is cooked, chop it into chunks and place in a blender.
  6. Add all other ingredients and blend until smooth.
  7. Turn mix into a small serving bowl, cool in fridge, then garnish with a sprig of parsley or mint and serve.
  8. Serve as an accompaniment to Chicken pancakes.

Inspiration

This recipe also works without nuts; leave them out of the recipe and increase the beetroot quantity by 200g. Add 2 teaspoons of cumin seeds, half a handful of extra basil and juice from 1 lemon.

If you are entertaining you can serve a beautiful trio of dips; have a look at these two: Dairy free basil pesto and Hummus dip.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • Thumb small screen shot 2015 12 18 at 10.00.33 am

    By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

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    Photography: Lee Green

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