Roar Recipes

A vibrant summery dip that’s perfect for crudités or to accompany other light snacks.

 

Beetroot is a highly nutritious vegetable that thankfully seems to be making a comeback. Having seen very little of this dark rich root over the past decade, its now becoming a popular ingredient especially within tarts, pies and even cakes!

 

So what’s so good about the old beet? Well as a sibling of the leafy greens spinach and chard, it’s unsurprising that beetroot (both the root and the leaves) are a fantastic source of vitamins A, C and B6 as well as iron, magnesium, potassium, calcium, folic acid…I could keep going all day! Also the deep purple colour for which the beetroot is most famous is due to its Betacyanin content, a powerful antioxidant believed to promote cardiovascular health.

 

Ingredients

 

3 Raw Beetroots

1/8 Cup of Walnuts

20ml Lemon Juice

1/2 Clove Garlic Crushed

2 dsp Dried Dill Tips

1/3 Cup Crème Fresh

1 tbsp Avocado Oil

1 tsp Balsamic Vinegar

Cracked Black Pepper

 

Method

 

Set your oven to heat up to 200°C. Next wash your beetroots and wrap them individually in tin foil then place them into a small baking tray. Once up to temperature, put the beetroots into the over and bake for approximately 1hr 30mins.

 

After baking the beetroots, take them out of the over, unwrap them and leave them to cool down for about 15mins. When they are cool enough to touch begin to peel them and chop off the hard end. I find this easiest with a small sharp knife.

 

Next slice the beetroots up into quarters and using the small bowl of your food processor begin to blend them up. After about a minute, when they are coarsely chopped add the walnuts, lemon juice, crushed garlic and avocado oil and blend for a further 30-40 seconds.

 

Now add the dill and crème fresh to the mixture and blend again. You will probably need to stop and scrape the sides a couple of times to ensure all of mixture is being blended and mixed thoroughly. When the mixture is looking smooth and light, pour in the balsamic vinegar, add a pinch of salt and a good sprinkling of cracked black pepper. Blend again to mix in these last few ingredients and then taste… You may wish to add more black pepper and balsamic vinegar to suit your taste.

 

This recipe will make enough for 4-5 people and will only last two days, but it can be frozen and enjoyed later!