Beetroot and Dill Dip

Name: Beetroot and Dill Dip
Ingredients: 250 grams cooked beetroot (steam, or buy cooked in vacuum-pack from supermarket); ¼ cup toasted* pistachios; ¼ cup homemade mayonnaise (or buy vegan mayo); 3 dates, washed; 1 Tbsp grated lemon peel; ¼ cup lemon juice (peel and juice from 1 medium lemon); 1 Tbsp dried dill leaf (or 3 Tbsp fresh dill); 2 tsp sea salt with kelp*; about 20 twists of freshly ground black pepper

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Ingredients

250 grams cooked beetroot (steam, or buy cooked in vacuum-pack from supermarket)
¼ cup toasted* pistachios
¼ cup homemade mayonnaise (or buy vegan mayo)
3 dates, washed
1 Tbsp grated lemon peel
¼ cup lemon juice (peel and juice from 1 medium lemon)
1 Tbsp dried dill leaf (or 3 Tbsp fresh dill)
2 tsp sea salt with kelp*
about 20 twists of freshly ground black pepper