Beetroot Dip with Crudité Recipe

by Meg Thompson December 12, 2017

Beetroot Dip with Crudité Recipe

By: Meg Thompson

Here’s a choose-your-own-adventure kind of meal, full of healthy fats and grounding protein. Enjoy, foodie friends!

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Servings

Prep time

Cook time

Recipe

Ingredients

1 cup cashews (soaked for at least 4 hours or overnight)
1 cup beetroot, peeled & grated
3 tsp lemon juice
3 tbsp olive oil
2 tbsp water
1 clove garlic
3 pinches sea salt
½ tsp maple syrup
Pinch ground cumin
Selection vegetables & nuts, for dipping

Method

Rinse and drain cashews, then add to food processor or blender.
Add remaining ingredients except vegies and nuts, and blend until as smooth as blending machine can muster.
Transfer to bowl and plate up with vegies and nuts.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, vegan

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.