Beetroot Almond Dip
A vibrant and delicious Beetroot Almond Dip, combining earthy beetroot with creamy almond purée, perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 medium Beetroot
- 1 cup Almond Purée
- 1 tsp Smoked Paprika
- 1 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 1/2 tsp Smoked Salt
- Freshly cracked Black Pepper to taste
Instructions
- Prepare the Beetroot: If using raw beetroots, wash thoroughly, trim stems, and roast at 400°F (200°C) for 45-60 minutes or boil for 30-40 minutes until soft. Peel and cut into chunks.
- Blend the Ingredients: Combine the beetroot chunks with almond purée in a food processor and pulse to break down.
- Incorporate the Flavor: Add smoked paprika, maple syrup, olive oil, smoked salt, and black pepper. Blend on high until smooth and creamy.
- Taste and Adjust: Taste and add more maple syrup or salt if needed.
- Serve It Up: Transfer to a serving bowl, drizzle with olive oil, and garnish as desired.
Notes
This dip gets better with time; store in an airtight container in the fridge for 3-5 days. It’s great on sandwiches or wraps!
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: beetroot dip, almond dip, appetizer recipe, vegan dip, healthy snack