My new favourite dip
If you’re anything like me, you love beetroots any which way. I love them raw in salads or raw soups. I love them as an ingredient in my vegetable juices. I love them boiled, steamed and baked.
Beetroots are not only tasty and versatile, they are also high in antioxidants and a good source of magnesium, vitamin C, sodium and potassium. Beetroot is also a very good digestive aid and a powerful cleanser, especially when freshly juiced. In fact, if you overdo the beetroots in your juice you may find yourself watching it come back up like I once did some years ago 
.
Where possible, buy your beetroots with the greens attached as there is a bunch of goodness in those leaves and more chlorophyll is always welcome. Beet greens are also delicious in juices, can be eaten raw in salads or sautéed or steamed, adding a touch of olive oil and sea salt or some chopped garlic to flavour. Yum!
Last night I made the most delicious dip with baked beetroots as the star ingredient. The recipe inspiration came from chef Doris Choi and my wonderful friend Melissa who recently re-created the recipe after I mentioned it to her. I adapted the recipe and added my own measurements and voila, a new favourite dip was born.
Baked Beetroot and Ginger Dip
This dip is earthy, tangy and sweet and holds just enough kick from the ginger to balance the flavours beautifully.
Ingredients:
3 medium beetroots
Zest of 1 lemon
Juice of 1 lemon
1-2 teaspoons of chopped ginger (I like a lot but start with less and then adjust to taste)
1 clove of chopped garlic (if you don’t like raw garlic you can steam or bake your clove)
4 drops of liquid stevia
1/2 teaspoon of herbamare
1 teaspoon of coconut oil
Directions:
Wash and bake the beetroots at 180 degrees C (350 degrees Fahrenheit) for 1 hour or until just soft through. I actually left mine slightly firm but I could poke a knife through them without force.
Remove from the oven and cut the skins off the beetroots. Chop the peeled beetroots into small pieces and put into a food processor fitted with the “S” blade along with the other ingredients.
Process until the beetroot is in very small pieces and the mixture is clumping together. You may wish to add more oil but don’t overdo the coconut oil or the flavour will overpower the dip.
Serve as a dip with crudités, flax crackers, spelt crackers, baked corn chips, or over a salad like I did. My salad was a very simple mix of cos lettuce, rocket, spring onion and radish. 
The dip would also be delicious alongside some lightly cooked greens like broccoli and bok choy.
I hope you get to make this dip…I really love it and plan to make it again this weekend!
What is your favourite dip or dressing? Leave a comment below and let’s inspire new ideas for each other.
Stay tuned for a great giveaway next week!
Happy and healthy weekend!
Casey
Favourite salad dressing of mine:
1 red pepper
1 cup olive oil
3 cloves garlic, peeled
4 inch knob ginger, peeled
1 T curry spices
3 T lemon juice
2 T apple cider vinegar
1 T honey
1 red chilli or 2 t chilli flakes
3 T soya sauce
Process all ingredients in a blender until liquid and smooth. Can increase or decrease the chilli bite as you prefer. I serve with my finely chopped or grated salad – carrot, red cabbage, baby marrow, orange sweet potato or butternut, macadamia nuts, sunflower seeds and bean sprouts.
Soooo yummy that hard line anti-salad eaters come back for seconds and thirds!
YUM!!! Thanks for sharing Sue. I’ll keep that one in mind!
Have you tried tamari or nama shoyu instead of soy sauce? It’s a much cleaner option and tastes the same
Hey Casey,
I have given it a try but changed a few things
I baked my beetroots in the oven with some coconut oil, cinnamon and cumin
Then I put them in the food processor with the juice of one lemon, more cumin and cinnamon, 2 cloves of garlic, celtic salt, a pinch of balck pepper , some cayenne pepper and stevia. It was so DELICIOUS!
I put it over a mix of baby greens, tomatoes, raw olives, avocado, stevia and mustard! For dessert i had some chocolate fudge made with raw almond milk, raisins, avocado, coconut oil, carob and cocoa powder! BEST meal ever!
I remember once how you were saying in one of your posts that after tasting the bounty of fresh raw foods natuure has to offer, how can one eat any other way? I totally agree. My meal was full of different flavours and textures. I feel satisfied and not sluggish at all.
Kiss kiss xxxx
Oh my! Love what you did with this! I am definitely going to try this and your dessert recipe! Yum, thank you!
You’ll love it
))
Yummmm just made this for lunch and it is amazing! Another one of your awesome detox recipes keeping me sane at the moment! xxx
So glad to here that Karina! This would probably work really well with lots of other veggies too..carrot, parsnip, broccoli, cauliflower