Beetroot Dip

Recipes » Salad » Vegetable Salads

Perfect with celery sticks, cucumber slices, zucchini slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.

Yield: 4 Ready in 20 minutes

Cuisine: AmericanMain Ingredient: Beets

(3, 1) 100% would make again (reviews)

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Ingredients

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Verified by stevemur

Original recipe makes 4

1 largeBeet

20 Brazil nuts; soaked

1/4 cupLemon juice

1 cloveGarlic; minced

1 teaspoonSea salt

Beetroot Dip Preparation

1) Chop up the beetroot and garlic into smaller pieces.

2) Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.

3) You can add a little water if the dip seems too thick.

Notes

The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.