Updated: Jun 29
This vibrant and summery vegan beetroot dip by Melanie Atkinson makes a great alternative to hummus, which some people find difficult to digest.
"I've cooked on numerous yoga retreats and heard time and time again that people struggle to digest legumes especially chickpeas!" says Melanie. "But a life without hummus . . . no thanks!"
This beetroot dip recipe is a summery staple that's not only gluten-free, but also quick and easy to prepare. Enjoy on a warm summer's evening with crudités, vegetable crisps or a salad. It also make a delicious addition to gluten-free bread for a quick gut-friendly snack.
Vegan beetroot dip recipe
1 medium sized beetroot
1 splash of balsamic vinegar
1 squeeze of lemon juice
A handful of soaked and rinsed cashews, or sunflower seeds if nut free
A splash of olive oil
Salt and pepper to taste
Scrub or peel your beetroot and chop it into chunks then boil it in a pan of water until soft.
Add the beetroot chunks and the rest of the ingredients to a blender and mix until smooth. Adjust your seasoning to taste.
Depending on the power of your blender, add a little water for a smoother consistency.
Once made, enjoy fresh. This recipe keep in the fridge for a few days.
About Melanie Atkinson
As a Naturopathic Nutritionist and Healthy Chef, Melanie is passionate about creating recipes and menus focused on gut health and healing. After dealing with personal health struggles around food sensitivities and eczema, Melanie wants to avoid common allergens but still make food taste great. Find out more at www.watermelonwell.com.