Beetroot and Cannellini Bean Dip

Beetroot and Cannellini Bean Dip

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A Delicious Vibrant Beetroot Dip

This beetroot dip with cannellini beans is a picnic must have for your carrot sticks!! Better still, it’s quick and easy to make but still packs a punch at the table. Try adding a touch of cayenne pepper for a kick, or add a handful of mint blended with the beans and beetroot for a fresh variation. Healthy, nutritious and tasty! Beetroots are packed full of goodness! Renowned for their fibre, folate, vitmain B9, manganese, potassium, iron and vitmain C they are nutrition power veg!

Ingredients for beetroot dip

– 1 tin (400g) Cannellini beans
– 300g cooked beetroot
– 1 lemon, juiced and 1/2 zest
– 2 cloves of garlic
– 60ml (1/4 cup) olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste

Method for beetroot dip

– Add beans, beetroot, garlic, vinegar and salt & pepper to food processor.
– Blitz while slowly adding the olive oil.
– Once a smooth consistency is reached, transfer into a bowl and serve with crudités of your choice.

Scrumptious! We recommend keeping it super simple and just scooping out of the bowl with a few carrot sticks! It also makes for a delicious spread to make your sandwiches more exciting. Once made you can store in a sealed jar or container for up to 4 days but honestly, we doubt it will last that long!

Check out this article with all the amazing nutritional facts about the goodness of beetroot! HERE!

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Charlotte Kjaer

Good food and balanced nutrition have always been an integral part of Charlotte’s life. Taught to cook by her father, Charlotte owes her enthusiasm and passion for cooking, eating and everything in between to his wisdom and love. Charlotte has immersed herself into the pot of healthy, nutritious and most importantly tasty cooking. She runs her own Yoga Bowl events in London so try out her delicious food!

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