This beautiful beetroot dip couldn’t be easier to make – great to serve for lunch with some vegetable crudités.
Beetroot is particularly rich in folate, a B vitamin that’s important for a healthy heart and essential for normal tissue growth. It also contains natural dietary nitrate, which research has shown can lower blood pressure and which is good to include in your diet if you’re a marathon runner, a cyclist or take part in endurance sports. Beetroot together with garlic – which contains an antioxidant called allicin – and red onions is a fab combination that can really help to improve your health.
What you need:
2 medium sized beetroots, peeled and chopped
1 medium red onion, peeled and chopped
1 clove of garlic, peeled
35g sunflower seeds
2 tbsp olive oil
2 tbsp tahini
Juice of half a lemon
1 tbsp apple cider vinegar
What you do:
Place all the ingredients in a food processor. Switch on and mix until the ingredients are well blended.
Store in a glass jar for up to 3 days and use generously.
Recipe courtesy of Jenny Philips of inspired nutrition.