Special thanks to all the high-powered blenders and food processors out there, for allowing us to enjoy beetroot in this form: the smoothest, creamiest beetroot dip that ever was. (and ridiculously vibrant, too!)
1Bring a small pot of water to the boil. Add the beetroot and cook for 10 minutes or until it is tender.
2Add the cooked beetroot, butter beans, tahini, 2 tablespoons of olive oil or water, spices and salt to a high-powered blender. Blend until as smooth as possible. Set aside.
3To caramelise the onions, add 1 tablespoon of olive oil and all the onion to a large saucepan over high heat. Saute for 5 minutes or until slightly softened. Add the coconut sugar and ½ cup water and reduce the heat to medium. Cover the onion and stir occasionally. Cook the onions for 10 minutes or until they are soft and caramelised.
4Scoop the beetroot dip into a bowl and top with the caramelise onions. Serve with crackers, raw vegetables, crudites or as desired.
Tip: For an extra creamy dip, cook the canned butter beans in a medium pot of water with a pinch of baking soda until the beans are extra soft and breaking apart.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.