A NUTRITIONISTS GLOW TOAST My beetroot ‘glow’ dip
Serves 6
Directions
- 1Add the beetroot, white beans or chickpeas, cottage cheese, feta, garlic, spring onion and mint to a high power blender.
- 2Blitz until smooth and creamy.
- 3Season to taste and adjust to suit you, adding more feta, mint etc.
- 4Spread generously over toast, top with soft-boiled eggs.
- 5Keep any leftover beetroot glow dip in the fridge for easy toast, bowls or snacks throughout the week.
Ingredients
- 250 g cooked baby beetroot, the kind marinated in vinegar (but not pickled)
- 2 tbsp heaped chickpeas or any beans
- 2 tbsp cottage cheese
- 50 g feta cheese
- 0.5 small garlic clove
- 0.5 tsp garlic granules
- 1 spring onion
- 0.5 tsp onion granules
- 1 small handful fresh mint leaves
- Salt
- pepper
- chilli flakes
Equipment
high power blender
Tips
- If you want the dip thicker, add more beans.
- The dip will firm up in the fridge.
- For a skin boost, add some extra virgin olive oil or sprinkle over an omega 3 seed mix.
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