26 Jul beetroot, walnut, spinach dip
Do you ever put dinner on in winter, and knowing that it will take 40 mins – an hour to bake, are feeling rather peckish?
I decided to design a dip out of whatever I could find in my fridge for these moments. If you haven’t guessed, my favourite vegetable is beetroot. It features here in a rich tangy vegetable and nut pate to have with crackers or vegetable sticks.
6 preserved baby beetroots
handful of spinach and rocket mix
2 tbsp of natural yoghurt
tbsp of olive oil
handful of walnuts
1/4 ripe avocado
juice of 1/2 lemon
crackers or vegetable sticks
Put beetroots, spinach and rocket as well as yoghurt in food process and process until chopped finely
Add olive oil and walnuts and process again until well combined.
Mash in or process with 1/4 ripe avocado and lemon juice.
Serve with crackers or vege sticks.