VEGAN BEETROOT & WALNUT DIP

The beets of your heart.

Do you like eating beets? Well, your body will thank you for that! Beetroots contain a variety of minerals that help to boost your immune system (iron, selenium and zinc), support healthy teeth and your bones (calcium, phosphorus). Beetroots are also a good source for vitamin C, an antioxidant that prevents cell damage, enhances iron absorption and supports collagen production. Another compound that can be found in beetroots is betaine which reduces fatty deposits in the liver and helps to protect from toxic residues. Eating beetroots in whatever form you choose (though note that their nutritional value is highest in the form of cold-pressed juice) can also help to lower high blood pressure thanks to nitrates that help to relax your blood vessels. Beetroots are low in calories (~43ckal/100g), have very low carbohydrates (~10g/100g) and almost no fat. Just as a little reminder: your blood may turn red/pinkish after consumption of beetroot, so don’t be alarmed but instead positively surprised – life is colourful! 

Servings: 1 jar, ca 250g

Total time: 10 min

For this dip

Ingredients

200g cooked beetroot

50g walnuts, toasted

1 tbsp tahini

1 tbsp olive oil

1 clove of garlic, crushed

1 lemon, juiced

½ tsp ground cumin

pepper and salt to taste

serve with

seed crackers

Instructions

1. In a food processor, combine all ingredients and blend until you get a creamy, dippy texture.

2. Actually, that’s all. You heard me: That’s it, you’re done, can you believe it?

3. Now dip your crackers into this scrumptious, beautifully coloured dip and be grateful for treating yourself today!