Beetroot and walnut dip
Beetroot dip with walnuts - deliciously rich, healthy, vegan, Paleo and easy to make.
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Servings: 1.5 cups
Calories: 870kcal
Ingredients
- 2 large beetroots peeled and cut into large chunks.
- 1 garlic clove peeled
- 2 tablespoon coconut oil
- Pinch of sea salt and cracked black pepper
- 1 small brown onion peeled and roughly sliced
- 1 cup walnuts
- ½ teaspoon dried cumin
- ½ teaspoon fresh I used dried coriander
- 2 tablespoon tahini
- 2-5 tablespoon fresh lemon juice to taste
Instructions
- Pre-heat the oven to 180C fan-forced.
- Line a roasting tin with baking paper and place the beetroot and garlic inside.
- Drizzle over the coconut oil and toss to coat the beetroot and garlic.
- Roast for 25 minutes.
- Add the onion to the pan and cook another 10 minutes.
- Add the walnuts and cook for another 10 minutes.
- Remove the tin from the oven and set aside to cool.
- Place the contents of the pan and the herbs, tahini and lemon juice in a food processor and blend until it reached your desired consistency.
- Refrigerate until serving.
Notes
Nutrition facts are for one cup of dip and the recipe makes roughly 1.5 cups.
Substitutions: Olive oil can be used in place of coconut oil. Pecans could replace the walnuts.
Note: Make sure the beetroot is cooked through and soft before blending.
Nutrition
Calories: 870kcal | Carbohydrates: 35g | Protein: 18g | Fat: 80g | Saturated Fat: 22g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 12g | Sodium: 98mg | Potassium: 939mg | Fiber: 11g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 21mg | Calcium: 150mg | Iron: 5mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
