Wednesday, 18 February 2015

Beetroot Walnut Dip

I'm not sure whether it's Australia Day or summer in general that does it, but my goodness our household has been going through the beetroot recently! We usually just eat the tinned, sliced variety but when I saw some whole in the fresh food section I thought we really should try something different. The ones I bought were already cooked, so I pondered about making a dip seeing as I've had some success with our previous #52NewFoods ingredient, Avocado made into guacamole. Google led me to Julie Goodwin's recipe and I took it from there.

I roasted the 200g walnuts and blitzed in my blender before adding the 5 small beetroot, 200g feta and a good sprinkle of garlic powder and blitzing again.

While this was lovely it pails in comparison to one my girlfriend made just a few days later. Turns out all you need for cracking beetroot dip is a tin of beetroot, a block of Philly cheese and some garlic. I think I'll be asking my mothers group for recipes before Google in the future!

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Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.

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