Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, beetroot and white bean dip - vegan. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Beetroots are rich in dietary nitrates which convert in the body to nitric oxide to help increase blood flow to working muscle. These easy to make high protein dip pots contain beetroot, rocket, white beans and broad beans. Suitable for vegan, nut-free and general healthy diets.
Beetroot and white bean dip - vegan is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Beetroot and white bean dip - vegan is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook beetroot and white bean dip - vegan using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Beetroot and white bean dip - vegan:
- Prepare 1 big beetroot/ 2 small
- Take 1 can (400 g) white beans eg cannellini/ butter/ haricot, drained and rinsed
- Get 1/4 cup olive oil + extra for roasting
- Get Juice of 1 lemon (and zest if you like)
- Prepare 2-4 cloves garlic, peeled and crushed
- Get Sea salt and black pepper
Gladly, there always seems to be a reason to. This white bean spread has come along at just the right time of year for us. Many of us are still on the slightly over indulgent side - the Christmas parties Our vegan pâté side dish is a great gap filler - as an appetizer, snack, or party dip, and for those of you attempting to get a head start to your workout. Put the cannellini beans or chickpeas, beetroot and soft cheese into a blender and process until smooth, or use a hand-held stick blender.
Steps to make Beetroot and white bean dip - vegan:
- Preheat oven to 200C. Put the beetroot on a lined baking tray, rub them with olive oil and sprinkle some sea salt on top. Roast until tender - 45-60 mins. Leave to cool then peel.
- Put the beetroot, beans, lemon juice, olive oil, garlic in a blender and blitz until smooth. Taste then season or add more lemon/ garlic. Blitz again.
- To serve, sprinkle with lemon zest if you like…. some fresh dill is also good. Enjoy 😋
Wrap up portions of the vegetables and pack into lunch boxes with the dip. Use white beans for a variation on the usual chickpea hummus. This vegan bean dip uses garlic and fresh parsley, for a different twist on hummus. Try it as a vegetarian sandwich spread in place of a less-healthy mayonnaise (hummus works particularly well in wrap sandwiches since it holds together. Beetroot and Bean Protein Pots Video.
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