The moment I noticed that small tin of beetroot in my pantry, the decision of making something like this was made.
Well, this pink beauty was my lunch yesterday. It is so easy to make, has a nice colour and if you have it with crudités, it is also gluten free. And here’s the recipe…
Beetroot Dip with Garlic and Cumin
1x225gr tin sliced beetroot, drained
1 tbsp vegan mayonnaise
1 small clove garlic, crushed
½ tsp ground cumin
½ tsp Hungarian sweet paprika (ground)
1 twig fresh mint, chopped finely
A drizzle extra virgin olive oil
Salt and pepper
• Process the beetroot, vegan mayonnaise, crushed garlic and extra virgin olive oil until smooth.
• Transfer into a small bowl.
• Add the cumin, sweet paprika, chopped mint and black pepper. Add salt to taste. Serve with crudités.