A favourite from our June Revive Days is this beetroot and walnut dip : super-tasty and super-easy to make. There are many variations of this recipe to try depending on your preferred flavourings. Ours is laced with cumin and lemon to give vitality to the depth of roasted beetroot. Any why focus on beetroot? Apart from the beautiful colour it adds to your meal, it’s rich in vitamins, minerals and powerful antioxidants. Try some of this more-ish dip to feel the benefits of beetroot.
Ingredients
Roast the beetroot in tinfoil until easy to cut through and set aside to cool. Lightly toast the walnuts for around 5 mins in the oven. Add all the ingredients to a nutribullet or food processor and mix. Add enough rapeseed oil to loosen the mixture and achieve your preferred consistency.
Excellent with seeded crackers!
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