Free Healthy Recipe - Beetroot Dip

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

Watch your clothes with this one - it's less appealing down the front of your white shirt! Rich in cancer fighting phytochemicals, this wonderfully vibrant vegetable takes on a more brilliant colour in this dip. The almond meal helps to give it a creamy texture and enriches it nutritionally with added calcium and fibre.

400 grams fresh beetroots
2 litres water
500 ml vinegar
1 clove garlic, crushed
1 tbsp lemon juice
1 small red chilli, deseeded and finely chopped
1 tbsp olive oil
2 tbsp almond meal
pinch sea salt

Boil beetroots whole in water and vinegar for 30-40 minutes or until easily pierced by a skewer. Leave beetroots to cool in the water and vinegar.

Drain and peel. Chop thickly.

Place beetroots and all remaining ingredients into a food processor and process.

Serve with chopped carrots and celery and /or crispy mountain bread.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Entree, Lunch, Sauce/Condiment, Snack
See also:
Crispy Dipping Bread
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Nutritional Information - Per Serve
Kj 326 kj
Calories 78 kcal
Fat 4.7 g
Saturated Fat 0.5 g
Total Carbohydrate 5.9 g
Total Protein 1.9 g
Fibre 2.5 g

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