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
- Set one sprig of mint aside
- Blend everything else until smooth, stopping to stir through a couple of times to make sure everything’s well-combined.
- Add the leaves from the saved mint sprig to the blender and pulse.
- 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.
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
My Dad grows a tonne of beetroot every year and we always end up roasting or pickling them. This will give me some good inspiration to do something different. I like the sound of this a lot!
yum! this will be a fab way to use up some of your dads beetroot for sure! do let me know if / when you try the recipe.
Deborah Brooks says
Ooh that’s so pretty! Love the color and I bet it’s delish
It is! I’m not the biggest beetroot fan but this is like a new type of hummus and that, I love!
Jamie King says
YUMMMM, I want this to go with my Artisan Tropic plantain strips (so my jam right now!).
Ooooh my gosh that is such a great idea! lol *runs out to but plantain chips* 😉
Genius…pure genius! This sounds delicious, but also looks spectacular 🙂
Elle Linton says
I know right?! Kate is just sooo creative! …I'm about to indulge in this right now, the taste test!