- Side Dish
- Snack
Beetroot, balsamic and caraway dip
- 5 mins
- 35 mins
- Serves 4
- Gluten Free
- Super Easy
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Party Food
- Entertaining
- Picnic
This recipe is super healthy and can be used as a dip or spread. Try it on wraps, toast or in a burger. You can also thin it down extra water and use it as a delicious vibrant dressing for a salad.
Ingredients
- 2 medium sized beetroots
- 1 tsp caraway seeds + a pinch for garnish
- 1 x 400g can cannellini beans, rinsed and drained
- 2 cloves garlic, finely chopped
- 2 tbsp balsamic vinegar
- 2 tbsp tahini Pepper, to taste
- 2 tbsp water + more if needed
- Mint leaves to garnish (optional)
Crudités - choose your favourite raw veggies:
- 125g sugar snap peas
- ½ cucumber
- 1 red or yellow capsicum
- 1 carrot
- 2 celery stems
Directions
- Peel and cut beetroot into quarters and roast in the oven for 35 minutes at 180 degrees or until lightly roasted.
- In a pan lightly toast caraway seeds until fragrant.
- Place the beetroots, caraway seeds and all remaining ingredients in a food processor and mix on high until smooth. Add extra water until desired consistency.
- Garnish with mint leaves and an extra pinch of caraway seeds.
- Serve with raw crudités.
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Dr Taisia Cech
