Servings: 4
Prep time: 5 mins
Total time: 40 mins
Beetroot, balsamic and caraway dip
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.
Course:
snack, side dish
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, soy free, super easy, party food, entertaining, picnic
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.
Variations
Choose your favourite raw veggies for the crudités. As well as those listed, cauliflower and broccoli sticks work well, or lightly-blanched green beans or asparagus are great options too.
Chef's tips
The vibrant colour of this dip is so inviting and fun!
Contributor
Dr Taisia Cech
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