Delicious Beetroot and Horseradish Dip!

I love beetroots, mainly because of their colour and great flavour! But they also have countless health benefits including increased stamina, lowering blood pressure, improved digestion plus a whole host of antioxidants and vitamins. Check out my article 6 Reasons to Eat More Beetroot to find out more!

Recipe Type: GF, DF, RSF, V, Paleo

Serves 6-8
Time 30min

Ingredients:

• 2 cup chunks of steamed beetroot (250-300g)
• ½ cup raw cashews soaked overnight, drained
• 3 tsp horseradish cream or grated fresh horseradish
• 1 tsp apple cider vinegar
• 1tbsp olive oil
• 1 clove garlic, chopped
• 2 tbsp lemon juice
• salt and pepper to taste

Method:

1. Process all the ingredients except the beetroot in a food processor until smooth and creamy (scraping down the sides to make sure everything is mixed in).
2. Add the beetroot and process until combined but there are still a few chunky bits of beetroot in the dip for texture (scrape down the sides every 30 sec to so to make sure everything is getting mixed in).
3. Adjust to taste (salt, sweet, sour, pepper etc.)
4. Serve with Veges or chickpea chips as an appetizer, use as a condiment for meats or have it on some paleo bread with some avocado or other topping!

Notes and substitutions:
• To steam the beetroot, chop into ~2cm square chunks and either microwave on high for ~5min in a microwave-save bowl with some water in the bottom or in a basket over a pot of boiling water.

Dip all done in the food processor

Macronutrients for 1 serve (8 serves for whole recipe):