Beetroot Dip

Beetroot Dip - The Organic Place

I was really interested in the flyer about gut health in the bag this week and with that in mind i wanted to make a delicious snack that showed off the vegetables in their own glory. No dairy, no gluten, no added sugar.

I chose celery as the crudites because celery is know for being natures toothbrush for your bowel and there was such a gorgeous specimen in my bag i could not go past it.

And with the well know properties of beetroot being good for the digestive system the choice was easy.

Beetroot Dip

1 x Beetroot

2 x Tablespoons Olive Oil

1 x Tablespoon Balsamic Vinegar (you could use Apple Cider Vinegar)

1/2 Teaspoon ground fennel seeds

Salt and Pepper to taste

Celery for Crudites – you could use any raw vegetable, carrot, capsicum, cauliflower anything at all!

Beetroot Dip - The Organic Place

Roast the beetroot like a jacket potato wrapped in foil on 180 degrees for 1 hour in a preheated oven.

When cooked and cooled, peel and cube and put in a food processor with the fresh ground fennel seeds, olive oil, vinegar and salt and pepper.

Blitz until blended but still has some texture to it.

Serve with your choice of crudités for a delicious gut healthy snack any day of the week.


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