Beetroot and Avocado Dip

This recipe has stood the test of time, as we’ve been perfecting it for about two years now. And, by the way, it’s been approved by our friends and guests who aren’t even into healthy eating yet. Its rich and creamy texture, combined with the slightly sweet and earthy taste of beets, makes it a go-to recipe when you want an easy yet gut-friendly dip for a snack. Dive in and be amazed at how easy and satisfying healthy eating can be.

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This recipe boasts several fantastic yet unexpected discoveries:

• Incredible Creaminess: This comes from the combination of baked beetroot and ripe avocado. The natural creaminess of avocado blends perfectly with the subtly earthy sweetness of beetroot, creating a smooth texture that’s both indulgent and wholesome.
• Natural Sweetness: Baking the beetroot brings out its inherent sweetness, which adds a delightful touch to the dip. This sweetness isn’t overpowering but rather leaves a comforting warmth in your mouth, enhancing the overall flavour experience.
• Lightness for Digestion: The natural goodness of the ingredients contributes to a gut-friendly snack which is rich in fibre and healthy fats.
• Combination of crisp and creamy: Pairing this rich dip with easy-to-make gluten-free, protein-packed breadsticks adds a satisfying crunch to every bite, making this snack even more enjoyable.

Beetroot and Avocado Dip Ingredients:

• Avocado: rich in healthy monosaturated fats and not only adds a creamy texture to the dip but also brings essential nutrients like vitamin E and potassium to the table.
• Beetroot: packed with antioxidants, vitamins, and minerals, including folate, manganese, and iron, which play key roles in supporting immune function, promoting healthy blood circulation, and aiding in detoxification processes within the body.
• Lemon juice: not only contributes a zesty flavour to the dip but also adds a refreshing burst of vitamin C, supporting immune health and adding a detoxifying element to the mix.
• Extra Virgin olive oil: great source of antioxidant compounds and monounsaturated fatty acids, a type of healthy fat that has been linked to health benefits.
• Parsley: only adds a touch of freshness but also brings additional nutrients such as vitamin K, vitamin C, and antioxidants to the dip.
• Dash of salt and pepper: elevate the flavours and add a satisfying savoury note to the dip.

Step-by-step:

1. Thoroughly wash the middle-sized beetroot, wipe with a paper towel and bake in a heat-proof dish until it becomes fully soft. This should take about 40 minutes at 400°F (200°C).
2. Once baked, allow the beetroot to cool down, then peel off the skin.

3. Peel the ripe avocado, remove the pit and cut it into medium-sized cubes. Finely chop several springs of parsley.

4. Place all the ingredients in a blender along with 2 tablespoons of Extra Virgin olive oil, juice of half of the lemon, and a pinch of salt and pepper. Process until smooth.

Some handy tips to enhance your Beetroot and Avocado Dip experience:

• You can swap lemon juice for lime to add a more distinct and fresh aroma.
• Feel free to add herbs like rosemary, oregano, and thyme. You can either blend them into the dip using a food processor or simply sprinkle them on top before serving for added flavour.
• Avoid over-processing the dip. Aim for a nice creamy texture with some small chunks for a delightful eating experience.

Storage:

Store the dip in an airtight container, preferably a glass one, in the refrigerator. This dip can be kept in the fridge for up to 4-5 days.

Tips for serving:

Serve on a deep plate or bowl. Using a spoon, create an uneven surface. Sprinkle with some additional Extra Virgin olive oil and finish with some additions like hemp hearts or herbs.

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