Raw beetroot dip

Name: Raw beetroot dip
Cook time: 30 min
Yield: 4
Ingredients: 500g beetroots, trimmed and scrubbed; 3 spring onions, white and greens, chopped; 2 tbsp 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

Jill Dupleix

November 19, 2021

Vibrant and flavour-packed.Dominic Lorrimer

easyTime:< 30 minsServes:4

Juiced, baked or blitzed, it's bleeding obvious why beetroot is good for you.

Ingredients

500g beetroots, trimmed and scrubbed
3 spring onions, white and greens, chopped
2 tbsp 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

Method

Step 1
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.
Step 2
Taste and adjust spices, sea salt and pepper. Scatter with sesame seeds, mint leaves, and a final drizzle of olive oil, and serve as a dip with roast vegetable chips, vegetable crudite or crisp leaves, or as a relish with other dishes.