As the summer harvests are starting to flourish, I’d love to share this Beetroot Dip recipe with you, it really makes the perfect picnic accompaniment.
In-season produce is fresher and tastes better, sweeter and perfectly ripe. When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, it will have much more flavor and nutrition.
Created by a beautiful soul for me one summer. There are little bonuses from its creation, such as the beetroot leaves; you can wash and use these in a pesto, delish! Or roast with a little olive or coconut oil, salt, pepper and ground cumin.
Organic beetroots are easy to find in your supermarket all year round but now is when they are at their best. .When transporting crops, it must be harvested early and refrigerated so they don’t spoil during transportation; chilling will reduce the flavour. Then when they get to their destination they then may need to be heated in a hot house to artificially ripen the produce before it goes onto the shelves, this greatly reduces the flavour, changes the texture and the taste. This is why sourcing your produce locally will always taste far better.
Packed with vitamins, minerals, antioxidants and nitrates. The level of nitrates is thought to be the reason that beetroots have been shown to lower blood pressure and enhance athletic performance. The betalains in the pigment of beetroots have been found in animal studies to be anti-inflammatory and inhibit the proliferation of cancer cells.
Raw garlic has numerous health benefits including antibacterial properties and cumin seeds act as great digestive aids.
Tahini is ground sesame seeds which have anti-inflammatory benefits.
You can also try my Seeded Spelt Crackers which you can easily make in bulk and store in an airtight container.
GET THE RECIPE
Time to create: 60mins
Time for personal effort: 20mins
Notes: GF, DF, GF, RSF, V, Ve, P, EF, NF
GF | Gluten Free
DF | Dairy Free
GrF | Grain Free
RSF | Refined Sugar Free
V | Vegetarian
Ve | Vegan
P | Pescatarian
EF | Egg Free
NF | Nut Free
4 or 5 Medium to large raw beetroot
3 large Cloves garlic (grated)
1 (medium) Lemon (juiced)
1 Unwaxed lemon zest
2 (lge) tbsp Tahini
Sprinkle Salt and pepper (to taste)
2 tbsp Olive oil
TBC Cumin seeds
Toasted pumpkin seeds, poppy seeds, toasted sesame seeds, pomegranate etc to decorate.
- Start by trimming the leaves from the beetroot bulbs.
- In a large saucepan bring water to boiling and drop beetroot in carefully – don’t splash yourself! Boil until tender – 45 mins.
- Pop onto a board and leave to cool a little. Peel off the skin and roughly cut into quarters.
- In a blender, whizz up the tahini and lemon juice then add the beetroot, garlic, lemon zest, cumin seeds and 2 tbsp of olive oil. Blend until smooth.
- Add in the seasoning to taste and as much olive oil or extra lemon juice as desired and spread onto a platter or into a bowl and simply top with whatever you fancy.
For the toppings Lottie loves to use poppy seeds as the colour contrast is great, a little turmeric and some home made dukkah. Maybe an extra glug of oil…Avocado oil is great in this too. I use hunter and gather’s – perfect! Use chicory, carrots, peppers whatever you fancy.
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