I love, love, LOVE the colour of this cheeky little dip. It’s so vibrant and exciting, the perfect dish for entertaining or, if you are anything like me redecorating your entire kitchen. I love pink so that’s good; my family however, do not. WHOOPS.
So beetroot, mint and fennel dip, here we go:
It’s a massive over exaggeration even calling this one a recipe to be honest, it is just about as easy to make as you can get, second only to unscrewing a cap or opening a can. The dip is lovely and clean, fresh tasting and super healthy. It’s a lovely summery taste, a nice little breathe of fresh air in the winter months.
- 250 grams Vacuum packed cooked beetroot
- 2 tsps fennel seeds
- Pinch of salt
- 3 tbsp 0% fat Greek yogurt / crème fraiche
- Large handful of fresh chopped mint
- Juice of one lime
- 1 tbsp chia seeds
- 1 tsp dried chilli (optional)
Okay concentrate, this is a difficult one:
- Put everything in the blender and blitz…
THAT WAS DIFFICULT. Only thing is make sure you don’t blend it too long, it’s nice to leave some texture in there. Now its yours to do with what you will, I suggest just serve with crackers (Dr Karg’s are my favourite) and seeds or on Rhy bread with a cheeky poached egg.
Happy Eating Brunchers!