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?
2 (large)Fresh beetroot*
1 cup (125g)Walnuts
2 tablespoonsTahini**No hidden ingredients, just sesame seeds.
4 tablespoonsExtra virgin olive oil
2 tablespoonApple cider vinegar
Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
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.
Remove the foil carefully with oven gloves and allow to cool on a plate.
When cool enough to handle, remove the skin with a vegetable peeler or sharp knife. Cut into small cubes.
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.
Enjoy with grain-free crackers. This will keep in an airtight container in the fridge for up to 5 days.
*You can substitute two large precooked beetroot provided there are no additives or illegals.