BBQ weather is finally upon us!
What better than to start the BBQ season with this colour popping beetroot and toasted cashew nut dip, bursting with flavour and texture a great side-kick for bread dipping and wine sipping in the garden.
Pick up the earthy roots from your local farmers market, roast them slowly in the oven with oil and herbs for about 45 mins, let them cool then peel to reveal beautiful earthy jewels, with vibrant purple flesh, packed full of nutrients.
Whether you use in dips, blend into a classic soup or sip it as a drink this is an Olympian vegetable – low in fat, full of vitamins and minerals and packed with powerful antioxidants – a true health-food titan.
Beetroots have long been used for medicinal purposes, primarily to treat disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent thought to suppress the development of some types of cancer. Give this root a go!
- 50g macadamia nuts
- 1 tsp black onion seeds
- 2 medium apples
- 2 medium beetroots
- 1 thumb size piece of ginger
- 2 tablespoon olive oil
- 2 tbsp red wine vinegar
- 3 tbsp greek yoghurt
- Toast the macadamia & onion seeds in a dry frying pan
- Peel and roughly chop the apple, beetroot and ginger, place into a food processor
- Add the rest of the ingredients and blend
- TIP: For absolute best results - roast your own beetroots!
