Beetroot Dip
Submitted by kellymyra on July 3, 2009 - 9:56pm
This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.
Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.
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Ingredients:
1 large beetroot
20 soaked brazil nuts
Juice of 1 Lemon
1 Large Clove Garlic
1 Tsp Sea Salt or Himalayan Salt
Preparation:
Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.
