Beetroot and Avocado Dip
- Alison Haines
- Jul 4, 2016
- 1 min read
I tell ya, nothing gets wasted in my kitchen. in my fridge this afternoon was a lone roasted beetroot, some feta, artichoke and half an avocado. The brain starts ticking over and before you know it, I’ve got it all in the food processor and testing it for salt and pepper and lemon juice. And, “wa la”, as they say, a new dip.
Yield: Serves 4
•
Prep Time: 1.5 hours to slow roast the Beetroot
•
Total Time: 5 minutes
Ingredients
Beetroot | 1 slow roasted Avocado | 1 small Feta | 100 grams Artichoke | Store bought, 2 small S&P | 1 teaspoon Lemon Juice | Juice of half a lemon
Directions
If you already have leftover slow roasted beetroot from my Roast Beetroot salad recipe, this recipe will take only the time it takes to blend all the ingredients and season to taste. Serve with a tasty bread and some olive oil.
Special Diet Information Can be a vegan recipe if you omit the feta and substitute some nut butter.
Comments