I’m totally addicted to this minty beetroot avocado dip… it’s creamy, zesty and fresh. The dip of the season in my book and a great alternative to hummus.
I love hummus but it doesn’t love me back. We have this unrequited love affair going on. Sadly it makes me bloat and as I’m sure those of you with gut issues know, legumes can contribute to leaky gut so eat with caution… but this little fella, oh boy he’s bloat free and utterly delicious.
This minty beetroot avocado dip can be enjoyed smothered on pizza bases as an alternative to tomato sauce, stirred into veggie noodles or spread generously on breads and crackers. It’s super versatile. I’ve lots of variations coming up for you to try, using different roasted vegetables, spices and seasonings. Stay tuned!
- 500g fresh beetroot
- 1 avocado
- 2 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- 1 tablespoon apple cider vinegar
- 3 sprigs of fresh mint (keep a few leaves for decoration on top)
Preheat the oven to 190C.
Peel the beetroots and chop into chunks. Place on a baking tray and toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 40 minutes until soft. Remove from the oven and allow to cool.
Meanwhile, remove the mint leaves from the stalks. Peel the avocado and remove the stone. Place the inner green flesh in a bowl, along with the cooked beetroot, lemon juice, apple cider vinegar, mint leaves and 1 tablespoon of olive oil. Blitz using a hand blender until smooth. Add seasoning to taste and top with fresh mint leaves.