Beet­root and tahini dip

The Jewish Chronicle - - LIFE -

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


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