Beetroot and Walnut Dip

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Beetroots and walnuts are a great flavour combination as the sweetness of the beetroots offsets the more bitter taste of the walnuts. They are both really healthy foods as well  –  Beetroots are a well-known source of folic acid, potassium, magnesium, iron as well as vitamins A, B6 and C, and  walnuts are packed full with plant-based omega-3 fats.

Last year I discovered this great recipe for a Beetroot and Walnut dip in a book which my friend Fi lent me called Honestly Healthy by Natasha Corrett and Vicki Edgson, (isbn 978-1-906417-81-9)

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Beetroot and Walnut Dip

Serves 4

8oz cooked beetroot

1-2 garlic cloves, crushed

1 small bunch of coriander roughly chopped

1 small bunch of parsley roughly chopped

2oz walnuts

3tsp olive oil

2tsp redwine vinegar ( I used cider vinegar)

Place the beetroot, garlic, coriander, parsley and walnuts into a food processor and whizz to a coarse paste. Transfer the mixture to a bowl, add the olive oil and vinegar, season with salt and pepper, and stir to combine

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I like eating my Beetroot and Walnut dip as part of a large salad – in this picture I have millet, homegrown beansprouts,  veggies and fresh herbs


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