Beetroot, Walnut & Sauerkraut Dip

beetroot hummus topped with sauerkraut and walnut pieces
  • Serves 6
  • Prep in 5 minutes

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

Preperation

  1. 01

    Add your beetroot to a food processor, pulse to roughly breakdown. Then just chuck in everything else & blend until smooth.

  2. 02
    1. Serve as is or topped with extra sauerkraut & walnut pieces. It’ll keep in the fridge for 4 days.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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