Beetroot & Hazelnut Dip

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

300g cooked un-pickled beetroot
100g toasted hazelnuts, skins on
1 large orange, zest only
1 tsp ground cumin
2 tbsp natural yoghurt
3 tbsp extra virgin rape seed, olive oil or flax seed oil

Preparation time 10 minutes
Makes 400g, a large tub

Method:
Blitz the whole lot in a large blender or food processor until smooth. Season with salt and pepper and serve or place into a sealed air tight container. This dip will last for 2-3 days in the fridge.

Serve with oat cakes or whole meal brown toast or rye bread.

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