Creamy Beetroot, Mint and Pecan Dip

What do you do with left over beetroot? You make easy dip ofc!!

I love making dips at home. Firstly, you know EXACTLY what is in it! That is the best part. There is no added sugar, there are no preservatives, and no fake stuff. Plus, making dip is SOO easy! Trust me, once you start making your own, you will not go back to anything from the store. And this one is just so simple!

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You can make this same recipe using tinned beetroot directly, but I love the sweetness that beetroot picks up from roasting it. It does mean the dip takes a bit longer to make, but it’s an easy step with no fuss. Just clean, peel, slice, roast and rest. o real heavy work.

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I like using pecans in this dip, largely because I always have pecans in the house.But you can use pine nuts, hazelnuts or even almonds. Literally grab what you have lying around to give this dip a delicious nutty texture and flavour. The mint just makes this dip so fresh and is the perfect compliment to sweet beetroot and the nuts too.

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Now if you have left over feta, go ahead and add that with the cream cheese. It will add a tasty salty element to the dip. Plain cream cheese works a treat, and that is usually how I do it.

All you need to do is blitz everything in a food processor until smooth and creamy and then serve with some chips, a touch of paprika and olive oil. Yum yum!

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