Ingredients
- Makes 300g
- 500g beetroots, trimmed and scrubbed
- 3 spring onions, white and greens, chopped
- ½ avocado, chopped
- 1 red chilli, finely sliced
- 1 tsp ground coriander
- 2 Tbsp walnuts
- 3 Tbsp coconut oil or extra virgin olive oil
- 1 Tbsp lemon juice or apple cider vinegar
- sea salt and pepper
- 1 Tbsp sesame seeds
- 1 Tbsp mint leaves
RAW BEETROOT DIP
Method
- Chop the beetroot and combine with the spring onions, avocado, chilli, coriander, walnuts, oil, lemon juice, sea salt and pepper in a high-speed blender
- Whiz for two minutes until smooth, stopping to scrape down the sides once or twice
- Taste and adjust spices, sea salt and pepper
- Scatter with sesame seeds, mint leaves, and a final drizzle of olive oil
- Enjoy
Comments
It goes without saying that the colour is a deep purple, the flavour is sweet, spicy and tangy and the texture is creamy and ….
Thanks to Brydone Growers – beetroot, Kakanui Produce –chillies, Indigo Bakery – freshly baked ciabatta, Whitestone Cheese – Lindis Pass camembert , and to Janefield Paeonies and Hydroponics - spring onions, for providing the ingredients used in the demonstration at the market
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