Our spicy walnut beetroot dip is deliciously creamy with a hint of spice… the only problem is that it is seriously addictive! This dip is great served on a mezze plate, combined with our aubergine and tahini dip, grapeseed guacamole and spicy carrot dip (recipes coming soon!)
We find that there is something very satisfying about knowing exactly what is going into our food, and it means you can reduce or eliminate oils, preservatives and any unnatural additives that are common in most store-bought dips. The reality is most people are unaware of how much processing occurs before these mass produced products reach supermarket shelves.
We know that long expiry dates may be convenient, however we believe that the freshness, flavour and nutrient-retention of these dips make them no match for the long-life supermarket variety.
1 small red chilli (chopped)
1 cup walnuts (leave some aside for garnish)
200g organic goats fetta
Pinch of cumin
Pinch of turmeric
- Bake peeled beetroot at 180 degrees for 30 – 40 minutes*
- Allow beetroot to cool
- Combine all ingredients in a blender and blend until smooth
- Leave in the fridge for at least an hour
- Garnish with roughly chopped walnuts
*It is important to keep roasting times under an hour to reduce nutrient depletion
Read more about some of the nutritional benefits of beetroot:
The pigment in beetroot provides important anti-oxidant and anti-inflammatory compounds. It is probably noticeable on our blog that we apply a high value to foods containing anti-inflammatory and antioxidant properties as inflammation and oxidation are involved in chronic disease processes such as heart disease and cancer.
Beetroots are low in calories and fat, containing a number of nutrients with particularly good sources of Folate (Vitamin B9) and manganese. Folate is essential for pregnant women to help prevent birth defects, whilst manganese is a trace mineral that has a critical role in nervous system and brain health, hormone production, bone/connective tissue health, and endogenous anti-oxidant production. Additionally, beetroots are known for their role in detoxification processes in the liver.