Recipes
Roasted Beetroot Dip
- Lunch
- 30'
- x4
1
Preheat oven to 200 C.
2
Baking Paper to Aluminium Foil.
3
Place on a baking tray. Bake for 1 hour or until tender.
4
Peel the beetroot and coarsely chop. Put in a food processor.
5
Add chickpeas, lemon juice, garlic, walnuts, cumin and tahini.
6
Process until smooth.
7
Season with salt and pepper.
8
Sprinkle with the feta and mint leaves.
9
Serve with pita on the side.
Ingredients
- 3 beetroots
- 5 g cumin
- 300 g chickpeas, drained and rinsed
- 30 ml lemon juice
- 1 garlic clove, crushed
- 80 g walnuts, chopped
- 50 ml tahini
- 100 g feta - crumbled
- Olive oil
- Salt
- Pepper
- Mint leaves and whole meal pita breads to serve
Benefits
- Aim
- Power
- Strength
