Sauces & Dips
Beetroot, Walnut & Sauerkraut Dip
Serves
6
Prep in
5 minutes
Cooks in
I could never pick a favourite food but if I had to choose something I could always devour then a good dip would be way up at the top! Yes they’re delicious but they’re also endlessly versatile. They can be made with or without pulses, have additional vegetables snuck in, become probiotic powerhouses with the inclusion of fermented foods…basically the possibilities are endless & this stunning ruby version is a great place to start!
Key Facts
- Family Friendly
- Great For The Gut
- Prep Ahead - Lasts 5 Days
- Super Speedy
Ingredients
- 250g cooked beetroot
- 100g raw, unpasteurised sauerkraut
- 100g walnuts
- 1 tablespoon raw apple cider vinegar or lemon juice
- 1 1/2 tablespoons light tahini
- 1 teaspoon cumin + black pepper to taste
Preparation
01
Add your beetroot to a food processor, pulse to roughly breakdown. Then just chuck in everything else & blend until smooth.
02
Serve as is or topped with extra sauerkraut & walnut pieces. It’ll keep in the fridge for 4 days.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
