Beetroot & walnut dip


This tasty dip makes a great healthy snack. Try it with some vegetabe sticks or oat cakes.


Ingredients (serves 4)

250g cooked beetroot, roughly choppe                  

1-2 garlic cloves, crushed              

1 small bunch of parsley, roughly chopped             

1 small bunch of corriander, roughly chopped

50g walnuts                                                         

3 tsp extra virgin olive oil

2 tsp red wine vinegar                                          

Salt & pepper  

 

To make:

  1. Place beetroot, garlic, parsley, corriander and walnuts a food processor and mix to a course paste.
  2. Transfer to a serving dish, add olive oil and red wine vinegar, and season with salt & pepper.


Recipe is taken from Honestly Healthy by Natasha Corrett & Vicki Edgson