Watch your clothes with this one - it's less appealing down the front of your white shirt! Rich in cancer fighting phytochemicals, this wonderfully vibrant vegetable takes on a more brilliant colour in this dip. The almond meal helps to give it a creamy texture and enriches it nutritionally with added calcium and fibre.
Boil beetroots whole in water and vinegar for 30-40 minutes or until easily pierced by a skewer. Leave beetroots to cool in the water and vinegar.
Drain and peel. Chop thickly.
Place beetroots and all remaining ingredients into a food processor and process.
Serve with chopped carrots and celery and /or crispy mountain bread.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Entree, Lunch, Sauce/Condiment, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 326 kj |
| Calories | 78 kcal |
| Fat | 4.7 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 5.9 g |
| Total Protein | 1.9 g |
| Fibre | 2.5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
