Beetroot and white bean dip - vegan
Beetroot and white bean dip - vegan

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beetroot and white bean dip - vegan. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Beetroot and white bean dip - vegan is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Beetroot and white bean dip - vegan is something that I have loved my entire life. They’re fine and they look fantastic.

Home » Appetizer » Beet and White Bean Dip. Add your white beans, beet chunks, honey, oil, lemon juice, and garlic in a blender (or food processor). Season with salt and pepper, and blend, drizzling in the ice water to help everything come together and smooth out.

To begin with this particular recipe, we have to prepare a few components. You can have beetroot and white bean dip - vegan using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot and white bean dip - vegan:
  1. Prepare 1 big beetroot/ 2 small
  2. Make ready 1 can (400 g) white beans eg cannellini/ butter/ haricot, drained and rinsed
  3. Take 1/4 cup olive oil + extra for roasting
  4. Make ready Juice of 1 lemon (and zest if you like)
  5. Get 2-4 cloves garlic, peeled and crushed
  6. Take Sea salt and black pepper

Beetroots are rich in dietary nitrates which convert in the body to nitric oxide to help increase blood flow to working muscle. A vibrant coloured, detox-supportive dip This beetroot and white bean dip is beautifully coloured and fantastic tasting! High in phytonutrients and fibre, with anti-inflammatory and antioxidant properties, beetroots are a low GI/GL food, helping to keep our blood sugar levels stable, particulalry when in combination with the white beans. In a food processor, combine the roasted beet, white beans, lemon juice, garlic, and salt and pepper.

Steps to make Beetroot and white bean dip - vegan:
  1. Preheat oven to 200C. Put the beetroot on a lined baking tray, rub them with olive oil and sprinkle some sea salt on top. Roast until tender - 45-60 mins. Leave to cool then peel.
  2. Put the beetroot, beans, lemon juice, olive oil, garlic in a blender and blitz until smooth. Taste then season or add more lemon/ garlic. Blitz again.
  3. To serve, sprinkle with lemon zest if you like…. some fresh dill is also good. Enjoy 😋

If the dip is still too thick, add other tablespoon of olive oil. This beetroot and white bean dip is an homage to hummus, a little different but still so simple to make. Beetroot is such a beautiful vegetable, that pink hue that it gives everything is pretty amazing. I'm yet to bake with it yet, but one of my favourite ways to use it by mixing it with some beans, a squeeze of. In this dish the fabulous magenta of the beetroot is striking against the butterbean base with the mint adding freshness as well as colour.

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