As you may know, we took a week away camping for the end of the school holidays!
This dip/meal base was created to accompany many feeding opportunities while we were away.
We used it to accompany crudités, crackers and rice chips along with cheeses. We also used it in wraps with cold meats.
It's a great filler in lettuce cups with feta cheese & smoked salmon. We also had it with BBQ'd meats with a fresh salad.
So I guess you could say it's one VERSATILE recipe!
Ideally, I prefer to bake my own beetroot (wrap in foil and bake at 180 for 45 minutes) but sometimes time does not allow this and rather than giving in and buying a dip, I prefer to either buy the vacuum sealed whole beetroot packs from Coles or Woolworths. However on this occasion, I used a 400g can of whole beetroots.
It's way more satisfying to make it (rather than buying a dip) even if you're compromising slightly on the standard using the canned stuff.
I use a Thermomix but you can use any food processor. It's easy! Add all of the following ingredients & blend like crazy till it's ready to serve!
2 large baked beetroot, peeled
440g can of beetroot drained
Canned Black Beans
2 Cups Parsley
1 Cup Raw Walnuts
1/3 Cup Olive Oil
1/3 Cup Apple Cider Vinegar
All our guests loved this dip. I made a mountain of it and come back with none.
Let me know how you go with it, if you make anything similar and how you serve it.
I am always happy to talk food! ;-)