Creamy Beet Dip
Often when an idea springs to mind for a new recipe I will open a draft in blogger and jot down a couple of quick bullet points for both ingredients and content. What I had written down for this creamy beetroot dip truly speaks for itself: "Paleo. Vegan. Low carb. Full of veggies. Super creamy. Insanely colourful. The dream." I almost think I don't need to say anymore. I love the colour and vibrancy of this spread and I love that all it really is is a pimped up puree of veggies. Yet don't be fooled by it's simplicity, it can give a simple salad or snack the most indulgent upgrade. Beetroot is often hailed as an athletes greatest friend, due to studies suggesting it aids stamina and sporting performance. It also contains potassium, magnesium, iron and a whole host of other nutrients. Combine this with the cancer fighting benefits of sulforaphane found in cauliflower and the alkalising powers of lemon, this dip really is an all-round nutritional powerhouse.
- 2/ etrootsbet
- 1 head of cauliflower
- 3 tbsp almond butter
- 1 lemon
- 1 tbsp and 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 clove garlic
- 1/4 tsp cinnamon
- 2 sprigs mint leaves
- Roast beetroot for 1 hour and a half at 175 degrees or use plain, pre-cooked beetroot.
- Chop the cauliflower and steam or boil it for around 15 minutes, or until it is very soft and incredibly easy to put a knife through. (I usually boil as I don't own a steamer)
- Leave your vegetables to cool once cooked.
- Blitz both of the beetroot and the cauliflower in the food processor until it begins to break down and become smooth.
- Next add all the other ingredients and process well until creamy and smooth.
- Serve or store in the fridge.