- 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!
- Family Friendly
- Great For The Gut
- Prep Ahead - Lasts 5 Days
- Super Speedy
250g cooked beetroot
100g raw, unpasteurised sauerkraut
1 tablespoon raw apple cider vinegar or lemon juice
1 1/2 tablespoons light tahini
1 teaspoon cumin + black pepper to taste
Add your beetroot to a food processor, pulse to roughly breakdown. Then just chuck in everything else & blend until smooth.
- Serve as is or topped with extra sauerkraut & walnut pieces. It’ll keep in the fridge for 4 days.