Creamy Beetroot Dip
Serves 410 mins prep30 mins cook
A vibrant and creamy dip made with cannellini beans and roasted beetroot, perfect for any occasion. This easy recipe features a delightful combination of flavors enhanced by garlic, nutritional yeast, and a touch of fresh dill and pine nuts.
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What you need
Instructions
1: Slice the beetroots in half, season with salt + pepper, then drizzle with olive oil. Massage well, then wrap in foil. 2: In a pre-heated oven or airfryer (200 degrees Celsius), roast the beetroots for 30 minutes, or until cooked through. Leave to cool, then peel the skins + chop into chunks. 3: In a high speed blender, add the beetroot, cannellini beans, garlic, nutritional yeast, lemon juice + olive oil. Blend for 2-3 minutes, loosening with a splash of the beans’ liquor, until creamy + smooth. Season to taste with salt + pepper. 4: Spoon into a bowl, top with toasted pine nuts, fresh dill + a drizzle of extra virgin olive oil. Enjoy with dipper of choice.View original recipe