Beetroot & Tahini Dip | sheerluxe.com

Beetroot & Tahini Dip

Prep Time: 20 Minutes | Cooking Time: 5 Minutes

Serves 4

Beautifully violet in colour and sweet and earthy in taste, this dip is a delicious way to get rosy beetroot into your diet. Spread it onto oatcakes or spoon into a wholemeal pitta bread with plenty of rocket and sliced spring onion.

INGREDIENTS:

  • 300g/10½oz of cooked beetroot, drained
  • 4 tbsp of tahini
  • 2 garlic cloves, chopped
  • 1 handful of mint leaves
  • 4 tbsp of apple cider vinegar
  • 2 tbsp of extra virgin olive oil
  • Oatcakes, or wholemeal/whole-wheat pitta bread, rocket and sliced spring onion, to serve

METHOD:

  1. Cook and drain the beetroot, cubed beetroot will take around 20 minutes to cook in boiling water. Alternatively, use vacuum-packed cooked beetroot
  2. Put all the ingredients in a food processor and whizz until smooth. Put one serving in a sealed container to take to work, chill the remainder in the fridge - it will keep for four days, or freeze for up to three months.
  3. Pack the oatcakes, rocket/arugula and spring onion/scallion to take with you.

Recipe courtesy of Packed by Becky Alexander and Michelle Lake, photography by Haarala Hamilton (Nourish Books 2017, £12.99)