I just love this delicious, healthy dip. It's packed full of essential nutrients and antioxidants from the earthy, sweet beetroot. The apple cider vinegar and lemon juice work so well with the sweet beets. Serve with a variety of vegetable sticks and sliced pear or apple. My Rosemary and Seed crackers also go well with this dip, recipe HERE.
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
How to boil the beets: Wash the beets well, taking care not to cut the skins and leave a little of the stalks attached. Add the beets to a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer, cook covered for approximately 30 minutes (depending on size) or until just tender. Once the beets are cooked, rinse under cold water. Now that the beets are cooked the skins will peel off easily. Trim off the ends, then use the back of a knife and scrape the skins away (it easily falls off).
To make the dip: Add all the above ingredients with the cooled beets to a food processor or similar machine. Blend for 20 - 25 seconds or until smooth, stopping once to scrape down the sides. Check the flavour and add extra spices if needed.
Store in an airtight container in the fridge for up to a week.
Serve with assorted vegetables.
NOTE: If you are short on time, you can use vacuum-packed cooked beetroot from fruit and vegetable stores. Check that it is 100% beetroot with no additives. (I have tested using it and it works fine).
This common root vegetable is a Superfood. Beetroot are packed with health promoting antioxidants and nutrients such as vitamin C, beta-carotene, betaine, folate, magnesium, copper, phosphorus and iron. Beetroot belongs to the same family as spinach and swiss chard, both the leaves and root can be eaten. It's history stretches back to 4,000 years ago and has long been used for medicinal purposes, primarily for blood, liver and digestive disorders. Recent research and trials have shown the benefits of beetroot juice in lowering high blood pressure. Check out my blog on the Health Benefits of Beetroot and best ways to store the leaves and root.
Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.
This is a smooth and creamy paste made from ground sesame seeds. I like to use tahini in dips and salad dressings. Purchase an organic brand and store in the fridge after opening. Sesame seeds are a good source of copper, manganese, magnesium and calcium.
The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.
Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.
The lemon is a citrus fruit which makes it high in vitamin C. Lemons have a distinctive sour taste which makes it a key ingredient in drinks and foods. The pulp and rind (zest) are also used in cooking and baking.
Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).
Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.
Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.
Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.
Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.