Ok, so if you’ve got over the colour of this and are reading this post then I’m impressed!! I’ve been trying to introduce more beetroot into my diet whether roasted and tossed into salads or in this delicious vibrant recipe! A great alternative to humous, this nutritious dip blends cooked beetroot with borlotti beans which have a deliciously nutty flavour and are amazingly creamy. Make sure you season well with plenty of salt pepper and lemon juice to help bring out the flavours. This recipe couldn’t be easier to make, everything goes in a food processor and is whizzed until smooth!
This dip would add a splash of colour to any drinks party over Christmas and is perfect to serve with the traditional Boxing Day cold cuts. When the weather gets warmer and the sun begins to shine again, it makes a great accompaniment to a summer barbecue! Have a look below for a few more serving suggestions.
250g cooked beetroot, not pickled (see below)
400g tin borlotti beans, rinsed and drained
1 large garlic clove, crushed
2tbsp olive oil
salt and pepper
Grate the rind and squeeze the juice of the lemon. Place in a food processor with the remaining ingredients and season well. Blend until smooth. Taste and adjust seasoning with salt, pepper and a little more lemon juice if necessary. Serve immediately or chill until ready to serve with plenty of chopped vegetables and seeded crackers.
Store in an airtight container in the fridge for up to 5 days.
Beetroot. I used the prepacked cooked organic beetroot for this recipe as its more readily available all year round. For a really intense, delicious flavour, roast some fresh beetroot (as shown below), peel and continue as above.
Roasting Beetroot Wash and place the whole beetroot in a roasting tin and cook at about 200ºC for about an hour or until a knife inserted into the centre comes out easily. Allow to cool before using in this recipe. Remember to roast slightly larger beetroot than the quantity you need for the recipe to allow for cooking and peeling.
Serving Suggestions For a delicious lunch, spread a soft wrap with Beetroot dip, top with crumbled goats cheese and watercress and roll up. I’m trying to come up with a recipe for a gluten free wrap, so watch this space!
Thinly slice a mixture or courgettes, aubergine and red
peppers, roast in a little olive oil, balsamic vinegar, chilli flakes and plenty of seasoning until browned and caramelised. Serve with a spoonful of Beetroot Dip and a sprinkling of crumbled feta cheese with salad leaves on the side.
Top your favourite burger or falafel with a spoonful of Beetroot dip.