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Beetroot and white bean dip - vegan RecipeYou can have beetroot and white bean dip - vegan using 6 ingredients and 3 steps. Here is how you do that. Preptime: 34 Minutes Cooktime: 30 Minutes Serve: 3 Persons Nutrition: 222 calories.
The ingredients needed to cook beetroot and white bean dip - vegan :
- Prepare 1 big beetroot/ 2 small
- Provide 1 can (400 g) white beans eg cannellini/ butter/ haricot, drained and rinsed
- Provide 1/4 cup olive oil + extra for roasting
- You need Juice of 1 lemon (and zest if you like)
- Take 2-4 cloves garlic, peeled and crushed
- Get Sea salt and black pepper
Steps to make Beetroot and white bean dip - vegan :
- Preheat oven to 200C. Put the beetroot on a lined baking tray, rub them with olive oil and sprinkle some sea salt on top. Roast until tender - 45-60 mins. Leave to cool then peel.
- Put the beetroot, beans, lemon juice, olive oil, garlic in a blender and blitz until smooth. Taste then season or add more lemon/ garlic. Blitz again.
- To serve, sprinkle with lemon zest if you like…. some fresh dill is also good. Enjoy 😋
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