Beetroot & Walnut Dip

RECIPE BY NATASAHA CORRETT

“Walnuts are a fantastic source of essential fats which are vital for cognitive function and mood regulation. They are also a fantastic source of protein so if you are a vegetarian this is a great snack to have or to add to your salad for lunch. I love this dip as it is really full of flavour the sweetness of the beetroot and the tart taste of the walnuts offer a great flavour combination.”

 

Tash x

 

Serves3
Cooks InPrep time: 10 minutes | Cooking time: 0 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

250g cooked beetroot (use the pre-boiled in packs)
1-2 garlic cloves, crushed
1 small bunch each of coriander and parsley
50g shelled walnuts
3 tsp extra virgin olive oil
2 tsp red wine vinegar
Himalayan salt and freshly ground black pepper

Method

  • Roughly chop the beetroot and herbs and place in a food processor with the walnuts and garlic and blend until you have a course paste.
  • Transfer to a mixing bowl and add the oil and vinegar.
  • Season generously with salt and freshly ground black pepper and combine.
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