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Beetroot Dip

Beetroot Dip

I love beetroot, from its bright ruby colouring to its deep earthy flavour. Not only does it look fantastic and taste amazing, it also packs a massive nutritional punch!

Some health facts about beetroot you might not know:
It’s a great source of folate, vitamin C, carotenoids, anti-oxidants, vitamin A and minerals such as iron, magnesium and silica.

The root is high in Glycine betaine. Betaine has the ability to lower homocysteine levels in our blood. What does this mean? Elevated levels of homocysteine levels in our blood put us at increased risk of cardiovascular disease, something we don’t want!

Beetroot is also fantastic for our liver. It helps improve liver function by providing lots of anti-oxidants to fight free radical damage in the liver and help protect liver cells.

Now that you know a little bit more about the wonders of beetroot and our health, why not try some of the our beetroot recipes?

Happy sprouting, baking and cooking!
x Danielle

How to put this all together:

Clean the beetroots and cut of the tops (do not peel the skin as the skin of the beetroot contains a lot of the minerals).

Cut the beetroot in quarters and place in a large pot of water.

Bring the water to the boil and cook the beetroot for 20 minutes.

Strain the beetroot and place into a food processor along with the remaining ingredients and blend until smooth.

Serve with vegetable sticks as I have in the above picture.

Another alternative is to serve it on slices of grilled halloumi cheese with dill and parsley (this makes for a great starter at a dinner party).

It is also fantastic to use in sandwiches or wraps or along side a piece of grilled chicken with salad.

I make a big batch of this up at the start of the week and store it in the fridge, it then gets used up pretty quickly!

What you’ll need

three large red beetroots
two tablespoons of balsamic glaze
two tablespoons of extra virgin olive oil
pinch of salt