Sarah's beetroot dip
This dip, with its ground nuts, can also be used as a pesto. Serve it with Fiona's wheat crackers, stir it through pasta or spread it on a sandwich. Alternatively, as Sarah says, eat it straight from the spoon.
This dip, with its ground nuts, can also be used as a pesto. Serve it with Fiona's wheat crackers, stir it through pasta or spread it on a sandwich. Alternatively, as Sarah says, eat it straight from the spoon.
Ingredients
3 medium red beetroot, unpeeled
Olive oil
Salt
Balsamic vinegar
Almonds or pumpkin seeds (cheaper than pine nuts)
Lime or lemon juice
Method
Boil, or roast for more concentrated flavour, the beetroot. Cool, peel and chop.
Firstly, in a food processor, grind the nuts or seeds. Remove from processor.
Throw in beetroot, a good glug of olive oil, lime or lemon juice, a pinch of salt and a dash of balsamic. Blend until it reaches your required consistency. Add ground nuts and stir well. Check if it needs more salt or acid.
Good to go!
