Tangy Beetroot Salad/Dip duo! V/GF

This rocks my world, I found the recipe in a random diabetes magazine that my mum had lying around.

It’s optional, but you can add fresh chilli and mint leaves to serve. If you have it around (I sadly didn’t..) omit 1tbsp of olive oil for flax seed oil.

This takes minutes to make and tastes fresh and amazing. Can be used as a bruschetta topping or blended as a dip. YUM!

TANGY BEETROOT SALAD/DIP DUO

Chop 1 small lebanese cucumber, 1/2 red onion, 3 medium tomatoes and combine in a bowl with 2 tbsp capers (drained if in oil).

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Peel and grate 3 medium beetroots.

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Tip: Do this with disposable gloves on, and do it in the sink as beetroot juice can stain everything!

Stir the beetroot through the rest of the ingredients and top with 4 tbsp fresh lemon juice and 3 tbsp extra virgin olive oil.

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Add cracked pepper to taste.

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Store in the fridge if not serving immediately! ❤

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FOR THE DIP….

Simply blend all ingredients in a food processor or blender.

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If you desire a thicker dip, blend 1 cup almond meal to about one third of the above mixture.

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One Comment to “Tangy Beetroot Salad/Dip duo! V/GF”

  1. I don’t really like or eat beetroot, but i’d consider trying this one.

    Nice job.

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