Beetroot & Mint Dip Recipe

This recipe from Kate has been sat on my blog for almost 5 years now and I’ve never once given it a go myself, which is mad! I had no doubt that the recipe was fab as all of Kates recipes I have tried have never dailed to impress me. I think I was maybe put of by beetroot, as it’s something I’ve only come to like later on in my life. But I made this easy beetroot and mint dip recipe to take some new pictures and loved it.

This recipe for beetroot and mint dip is vegan, and #Whole30 compliant. It is also nut free, gluten free and requires no cooking.

“I LOVE beetroot. I get cravings for it. So sweet, so earthy, so full of iron! I’m also going through a very tahini-heavy cooking (/spoon and jar) phase right now (me + ground nuts and seeds… no surprises there!).”

Kate

Kate added: What I tend to do when I’m completely obsessed with two ingredients is combine them – or better: BLEND THEM. And so, this fluorescent beauty was born!

Easy Beetroot & Mint Dip 

Prep: <10 mins (no cook) | Serves: 4-6 | Healthy

This Beetroot and Mint Dip is refreshing with a slight kick from the lemon juice and cayenne pepper. Lather onto crunchy crudités like cucumber, carrot or sugar snap peas. If you’re not #Whole30 get those breadsticks or toasted pitta breads ready!

Beetroot & Mint Dip Ingredients

• 5-6 cooked beetroots
• 4 generous tbsp tahini (get the thick stuff from the bottom of the jar as the oil tends to separate)
• Juice of 1/4 lemon
• 1 tbsp apple cider vinegar
• Leaves from 5 large sprigs of mint
• 1-2 tsp za’atar
• Generous pinch sea/pink Himalayan salt & black pepper to taste (I love black pepper so I go wild)
• 1-2 small cloves garlic or 1 tsp garlic purée
• 1/3 tsp cayenne pepper

Make Your Dip 

1. Set one sprig of mint aside
2. Blend everything else until smooth, stopping to stir through a couple of times to make sure everything’s well-combined.
3. Add the leaves from the saved mint sprig to the blender and pulse.
4. Serve. Eat. Yum.

Feel free to have a play around with the recipe to get it just right; you know how some people like their hummus extra lemony?! You can also swap out the apple cider vinegar for balsamic to make the dip sweeter.

Kate

More Recipes From Kate:

• A DIFFERENT KIND OF BREAKFAST BURRITO
• UJJAYI SOUP
• #WHOLE30 BUTTERNUT SQUASH TOASTS RECIPE
• GRAIN FREE COCONUT GRANOLA

As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”

Follow Kate on Instagram: @misskatelister or check out her band at www.thefoobirds.co.uk