Vegan Beetroot & Walnut Dip

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! 



Total Time: 5 min

Servings: 1 jar worth ca. 250g worth of dip


For this recipe you will need:

50g walnuts, toasted

½ tsp ground cumin

200g cooked beetroot

1 tbsp tahini

1 tbsp olive oil

1 clove of garlic, crushed

1 lemon, juiced

pepper and salt to taste



  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 (such as these glutenfree rice flour flat bread crackers) into this scrumptious, beautifully coloured dip and be grateful for treating yourself today! ♥

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