Beetroot and tahini dip
This dip is a delicious way to get rosy-cheeked beetroot/beets into your diet. As well as iron and folic acid, beetroot/ beet is also high in fibre. Beetroot juice is another way to up your nitrate intake.
The vacuum-packed cooked beetroot is good and lasts ages in the fridge, so you can whizz this up any time. Spread onto oatcakes or spoon into a wholemeal pitta bread with plenty of rocket and sliced spring onion. If you are not eating it within 4 days, you can freeze it for up to 3 months. Defrost overnight in the fridge. Makes: 4 lunches
300g cooked beetroot/beets, drained
4 tbsp tahini (see Tip)
2 garlic cloves, chopped 1 handful of mint leaves
4 tbsp apple cider vinegar 2 tbsp extra virgin olive oil Oatcakes, or wholemeal pitta bread, rocket and sliced spring onion, to serve
Put all the ingredients in a food processor and whizz until smooth. Put one serving in a sealed container to take to work.
Refrigerate the remainder. It will keep for 4 days. Pack the oatcakes, rocket and spring onion to take with you.
Tahini is great in dips, but you can also add it to salad dressings, pasta sauces, flapjacks and granola.
Recipes adapted from Packed © Nourish