I had a conversation with a friend the other day about beetroot. I know that doesn’t sound like a particularly interesting subject for two friends to chat about but it was whilst tucking into a delicious roasted beetroot, goats cheese and hazelnut salad mind you!
We both decided that beetroot was a highly underrated vegetable with most people assuming that it comes in a jar and is drenched in vinegar. Admittedly that kind of pickled beetroot has its place but home cooked beetroot goes to another level. Roasted it becomes sweet, earthy and full of flavour. In recent years beetroot has been catapulted into the realms of a superfood due to its antioxidant qualities.
My friend’s dilemma was she adores the flavour but can’t stand the mess that preparing and cooking with beetroot creates. Stained hands, stained chopping boards and work surfaces so she generally avoids it like the plague. Such a shame but I might have the answer to her woes.
Roughly at the same time as our conversation, I was asked by Buy Wholefoods Online if I would like to sample their Beetroot Powder. Beetroot Powder is very versatile and can add both flavour and colour to any dish it is combined with. A far less messy way of creating that deep red hue to baking, smoothies and juices as well as introducing that earthy flavour that beetroot lovers enjoy so much. Buy Wholefoods Online Beetroot Powder is made from the whole root and retains all of the vitamins and minerals.
- 1 can cannellini beans, drained
- 1 tbsp tahini
- 2 tbsp beetroot powder
- 2 cloves garlic, crushed
- Juice of 2 small lemons (or 1 large)
- Salt
- 2 tbsp olive oil
- 75g mint
- 100ml vegetable oil
- Add all of the dip ingredients to a food processor and blend until smooth
- Meanwhile blanch the mint leaves in boiling water for 45 seconds then plunge into iced water. This will stop the mint leaves going dull. Pat dry and place in a food processor. Add the oil and blend until combined. Strain if desired or leave it chunky.
- Serve the Beetroot Dip drizzled with mint oil and plenty of vegetables, bread and crackers to dip.
- Left over mint oil can be drizzled over roasted vegetables, meat and fish.