Spicy walnut beetroot dip
500 grams beetroot
1 small red chilli (chopped)
1 cup walnuts (leave some aside for garnish)
200 grams 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
What are some of the health 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.