This was only my second time ever cooking with beetroot. You can read my post from last week here -about being a beetroot newbie and stepping up the plate (or oven) when I was presented with them in my organic veggie box. Last week I roasted them, and I decided to use the remaining two in a dip. I have been officially converted to beetroot -I could not get enough of this! Not only are they delicious, both the root and the greens are really nutritious -full of antioxidants, vitamins and minerals.

I love whipping up dips like this in the food processor, it’s so quick and easy and they are a great sandwich filler, spread on crackers, or with carrot sticks. This is a variation of a kidney bean dip which I have made before -you can see some of my other dip varieties by clicking the dips and spreads tab above.

INGREDIENTS:

2 beetroot

1 can kidney beans, drained (about 230g, cooked)

1 red pepper

2-3 tbsp organic extra virgin olive oil

Squeeze of lemon juice

1 tsp hot chilli powder

1 tsp sweet paprika

Boil the beetroot until soft, and then blend in a food processor with the kidney beans and red pepper. Add the lemon juice, olive oil, chilli powder and sweet paprika. Season with salt and pepper. Taste, and adjust the flavours accordingly. Some fresh herbs would be a great addition too.

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