Beetroot and white bean dip - vegan

Name: Beetroot and white bean dip - vegan
Cuisine: British
Ingredients: 1 big beetroot/ 2 small; 1 can (400 g) white beans eg cannellini/ butter/ haricot, drained and rinsed; 1/4 cup olive oil + extra for roasting; Juice of 1 lemon (and zest if you like); 2-4 cloves garlic, peeled and crushed; Sea salt and black pepper

Alessandra @alessa

Simple dip to use up some very tired beetroot. Perfect with flatbread/ toast/ as a side 💖

Alessandra @alessa

Simple dip to use up some very tired beetroot. Perfect with flatbread/ toast/ as a side 💖

Saved

Ingredients

1big beetroot/ 2 small
1 can (400 g)white beans eg cannellini/ butter/ haricot, drained and rinsed
1/4 cupolive oil + extra for roasting
Juice of 1 lemon (and zest if you like)
2-4 clovesgarlic, peeled and crushed
Sea salt and black pepper

Saved

Steps

1

Preheat oven to 200C. Put the beetroot on a lined baking tray, rub them with olive oil and sprinkle some sea salt on top. Roast until tender - 45-60 mins. Leave to cool then peel.
2

Put the beetroot, beans, lemon juice, olive oil, garlic in a blender and blitz until smooth. Taste then season or add more lemon/ garlic. Blitz again.
3

To serve, sprinkle with lemon zest if you like.... some fresh dill is also good. Enjoy 😋