beetroot, cannellini, basil and sherry vinegar dip - Cook with Gem

Name: beetroot, cannellini, basil and sherry vinegar dip - Cook with Gem
Ingredients: 4 golf ball sized cooked beetroot. I buy them, cooked and vacuum packed in the salad area of the supermarket. Don’t buy the ones in vinegar.; 1 can of cannellini beans, drained, my can was around 235g or 8oz when drained. Those of you Stateside could use white kidney or Navy beans.; 25g (around 3oz) basil, stalks and all; 4-5 tablespoons of good extra virgin olive oil or avocado oil; 2-4 teaspoons sherry vinegar; half a teaspoon garlic infused oil or a quarter of a clove, peeled and chopped; Sea salt and freshly ground black pepper to taste; To serve – Chopped raw vegetables, bread sticks or wholegrain crackers, crumbled feta, avocado, warmed pitta bread.

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Not only is this beetroot cannellini dip fabulously purple, it tastes amazing, can be made in less than 5 minutes and is pretty good for you too.

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Ingredients

4 golf ball sized cooked beetroot. I buy them, cooked and vacuum packed in the salad area of the supermarket. Don’t buy the ones in vinegar.
1 can of cannellini beans, drained, my can was around 235g or 8oz when drained. Those of you Stateside could use white kidney or Navy beans.
25g (around 3oz) basil, stalks and all
4-5 tablespoons of good extra virgin olive oil or avocado oil
2-4 teaspoons sherry vinegar
half a teaspoon garlic infused oil or a quarter of a clove, peeled and chopped
Sea salt and freshly ground black pepper to taste
To serve – Chopped raw vegetables, bread sticks or wholegrain crackers, crumbled feta, avocado, warmed pitta bread.