Beetroot & Walnut Dip
A delicious and healthy dip for your crackers free from: gluten, grains, dairy and refined sugar. A snack packed with nutrients and healthy fats. What more could you want?
Prep Time
10 minutes
Cook Time
1 hour
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
  • 2 (large) Fresh beetroot*
  • 1 cup (125g) Walnuts
  • 2 tablespoons Tahini**No hidden ingredients, just sesame seeds.
  • 4 tablespoons Extra virgin olive oil
  • 2 tablespoon Apple cider vinegar
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Scrub the beetroot well, wash and pat dry. Wrap individually in tin foil and place on a baking tray. Bake for 1 hour, until tender.
  3. Remove the foil carefully with oven gloves and allow to cool on a plate.
  4. When cool enough to handle, remove the skin with a vegetable peeler or sharp knife. Cut into small cubes.
  5. Place the cubed beetroot in a powerful blender with the tahini, walnuts, olive oil, apple cider vinegar and salt and pepper. Blend until you achieve a smooth consistency. You may need to keep stopping the blender and scraping down the sides.
  6. Enjoy with grain-free crackers. This will keep in an airtight container in the fridge for up to 5 days.
Recipe Notes

*You can substitute two large precooked beetroot provided there are no additives or illegals.