Beetroot Dip

The best hunger busters to have handy in your fridge are flavour packed dips.

I always have a batch on the go and most of them freeze really well. Great for last minute nibbles to share served with veggie sticks or crackers but also as a nutritious side to your roast meat or veg.

When I choose what I’m about to eat, I always consider what has the most nutrients in it. This means I am fuelling my body with the good stuff that helps me grow, heal and fight disease as much as possible. We all know that the colourful fruits and veggies are the most nutrient dense and the aim is to get as much variety into you each meal.

What’s so good about beetroot?

  • Packed with antioxidants, potassium, magnesium, iron, Vit A, C, B6 etc
  • Soluble fibre
  • Improves brain function
  • Manages blood pressure
  • Supports and treats anaemia
  • Aids detoxification
  • Reduces skin problems
  • Blood cleanser
  • Great for digestion
  • Fights and prevents inflammation
  • Increase stamina

Looking at the recipe, you’ll see that I give a couple of options: cooked or raw, with or without chickpeas, and to choose your favourite oil. As long as the oil is cold pressed and minimally processed these types of oils provide us with more nutrients and are not inflammatory like processed seed oils like canola, grapeseed, vegetable etc. If you usually take a fish oil supplement then Changing Habits Inca Inchi oil will provide you an ethical, plant based option with the right balance of omega 3,6 and 9.

The same goes with the salt I choose. Changing Habits Seaweed Salt is made from Himalayan salt, naturally packed with 84 minerals, and dulse flakes which are a natural source of iodine which is lacking in modern diets. Pure river and sea salts are fine too if they are from a pure source. The term sea salt is thrown about a bit so it becomes hard to know if the sea is a clean sea or a highly polluted sea…the lines are a little blurry so pick ones like Celtic, Murray River, or Himalayan (obviously not a sea!) where you know the source is fairly clean and the mineral content will be higher.

You’ll see that I prefer using organic products simply because they are grown without sprays and the soils are usually healthy and nurtured as much as the plants themselves. This means the plants can take up more nutrients from the soil and we aren’t consuming chemicals that we don’t know how harmful they may be.

Beetroot Dip

Beetroot Dip

Great for last minute nibbles to share served with veggie sticks or crackers but also as a nutritious side to your roast meat or veg.

Ingredients

  • 1 cup cooked or raw beetroot, peeled and chopped roughly
  • ¼ cup red onion, roughly chopped
  • Bunch fresh coriander leaves, roughly chopped
  • 3 tablespoon organic hulled tahini paste
  • 1 clove garlic
  • ½ cup walnuts or cashews or chick peas
  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tbspn organic apple cider vinegar
  • 2 teaspoons of Secret Spice Spring Zing
OR

Instructions

  1. Blend all ingredients in a food processor until smooth. Scrape down the sides a couple of times to get an even consistency.
  2. Serve as a condiment to main meals, or on a platter with veggie sticks or crackers.

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