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

Keeping batches of homemade dips in the fridge is an excellent way to keep up healthy snacking. This dip, although rich snd sweet, is high in protein and packed full of nutrients. Beetroot contains a unique source of phytonutrients called betalains which provide antioxidant, anti-inflammatory, and detoxification support.

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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