Beetroot, balsamic and caraway dip | Our recipes
This recipe is super healthy and can be used as a dip or spread. Try it on wraps, toast or in a burger. You can also thin it down extra water and use it as a delicious vibrant dressing for a salad.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring spoon
- Kitchen scale
- Serving bowl
- Serving platter
Ingredients
- 2 medium sized beetroots
- 1 tsp caraway seeds + a pinch for garnish
- 1 x 400g can cannellini beans, rinsed and drained
- 2 cloves garlic, finely chopped
- 2 tbsp balsamic vinegar
- 2 tbsp tahini Pepper, to taste
- 2 tbsp water + more if needed
- Mint leaves to garnish (optional)
- 125g sugar snap peas
- ½ cucumber
- 1 red or yellow capsicum
- 1 carrot
- 2 celery stems
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