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Beetroot and white bean dip - vegan
Beetroot and white bean dip - vegan

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Beetroot and white bean dip - vegan Recipe

You 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 :

  1. Prepare 1 big beetroot/ 2 small
  2. Provide 1 can (400 g) white beans eg cannellini/ butter/ haricot, drained and rinsed
  3. Provide 1/4 cup olive oil + extra for roasting
  4. You need Juice of 1 lemon (and zest if you like)
  5. Take 2-4 cloves garlic, peeled and crushed
  6. Get Sea salt and black pepper

Steps to make Beetroot and white bean dip - vegan :

  1. 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.
  2. 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.
  3. To serve, sprinkle with lemon zest if you like…. some fresh dill is also good. Enjoy 😋

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