Beet & Bean Dip

Beet & Bean Dip

This is so easy and so yum.  You can serve it with veggies as a dip, or put on grain free crackers.

• 1 medium sized beet - boiled (then peel after, thanks Nonna for that tip) 

• 2 cloves of garlic - throw into the beet as it boils for the last couple of minutes

• 1 tin (or 2 cups) of white or butter beans (or really whichever beans you prefer)

• a generous "glug" of olive oil

• Half a lemon - I included the pulp and the juice (just not the skin)

• sea salt - a generous pinch

• fresh cilantro - a handful

• optional:  coconut aminos - a few splashes

• possibly a little filtered water

• Serve with: celery & carrot slices or dipping veg of choice

How to:

• Boil your beetroot until tender (for the last couple of minutes throw in your peeled garlic clove).

• Peel your beet and cut into small chunks for processing.

• Strain and rinse your white beans

• Put everything into the food processor and whizz up.

• Spatula the dip into a bowl, garnish with a little cilantro.

• Serve with veggies for dipping.

• Yum!