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.
snack, side dish
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, soy free, super easy, party food, entertaining, picnic
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
1 red or yellow capsicum
2 celery stems
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.
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