Paleo Beetroot Dip - The 4 Blades

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Paleo Beetroot Dip - The 4 Blades

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Paleo Beetroot Dip

Paleo Beetroot Dip

Prep Time: 10 minutes
Serving: Serves 04-06

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Paleo Beetroot Dip

By Gi-Em Solutions January 17, 2018

This tasty beetroot dip has been shared with us by Tamara Morris from My Melbourne Thermo. Most beetroot dips contain yoghurt or feta to add an element of creaminess. This dairy free paleo version uses cashews to break up the robust flavours of the beetroot. To top it off, the coriander and mint give it just the right amount of punch.

Recipe Tester Feedback: "Lovely fresh tasting dip, easy to whip up and perfect for a weekend platter." - Ellen

No: Gluten / Dairy / Egg
Contains: Nuts

Total Preparation Time 10 minutes
Makes 1 cup of dip
Cannot be frozen

Ingredients

garlic clove - 1, peeled
beetroot - 2 small or 1 large, roasted, peeled
cashew nuts - 80g (roasted gives more flavour)
lemon - 1, juice only
fresh coriander - 2 Tbsp
fresh mint - 2 Tbsp
olive oil - 50g
salt - pinch
vegetables of choice - in sticks, to serve
crackers - dry, to serve (*omit or use GF if required)

Method

If you need to roast your beetroot, simply bake in a moderate oven with a drizzle of olive oil until you can pierce it through with a fork.
Add the garlic clove (1), beetroots (2 small or 1 large), cashews (80g), lemon juice (from 1 lemon), coriander (2 Tbsp), mint (2 Tbsp), oil (50g) and salt (pinch) to the bowl. Pulse Closed Lid / Turbo / 3 x 1 second blasts. Scrape down sides.
Add more oil if needed to reach your desired consistency. If necessary, reprocess Closed Lid / Turbo / 1 second blasts until desired consistency is reached.
Serve with plentiful vegetable sticks and dry crackers if desired.

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By Gi-Em SolutionsComments are off January 17, 2018March 10, 2018