Beetroot and cannellini bean dip

Beetroot Dip

Snack happy with this simple beetroot dip.

Beetroot is an excellent source of folic acid and a very good source of fibre, manganese and potassium. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

The cannellini beans are a good source of protein, fibre and folate (part of the B group vitamins). It has also been linked with promoting good gut health and helping to prevent IBS symptoms.

While the benefits of pistachio nuts include a healthy heart, weight management, protection against diabetes and hypertension, and improved digestion. The vitamins, minerals, fats and protein found in pistachio are all very good for your overall health.

Beetroot and cannelloni bean dip

Ingredients

  • 200g cannellini beans, drained and weighed
  • 225g cooked beetroot (I bought my beetroot already cooked in water from the supermarket)
  • 1/4 cup unsalted pistachio nuts, shelled and dry toasted
  • 1/2 clove of garlic
  • 1/4 cup yogurt of choice (I used dairy-free coconut yogurt)
  • handful fresh coriander leaves
  • salt and pepper to taste
  • good pinch of sumac (optional)

Method

  1. Dry roast your pistachio nuts in a fry pan until lightly toasted.
  2. Then add all the ingredients to your food processor and blitz until smooth and creamy in texture.
  3. Taste to check for season and adjust as necessary. Add more sumac if you want it more spicy.
  4. Done!

Time Saver Tip

  • You can save some time by buying your beetroot already cooked – just make sure they have been cooked in water and not vinegar.
  • This dip will keep in fridge for up to five days.
  • Makes a great snack with carrot and celery sticks.
  • It also works well spread on a hamburger bun (in Australia we like beetroot on our burgers).

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+ An overview of smoothies vs juices
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