On Wednesdays we wear pink…
ummmmm actually, most days I wear grey and black much to my mums disapproval, “you’ve got your whole life to wear black” she used to say. I’m not entirely sure what she meant by this, so I’m going to eat pink and colourful food instead…does that count?!
Whenever we buy cooked beetroot in the vacuum packs I always end up with a few leftover, I put them in the fridge with every intention of using them and in a blink of an eye they’ve gone off. I’m trying to consciously reduce the amount of food we throw away so I thought I would create some simple recipes to use up the rest, so no excuses!
I’m also a massive fan of dips; hummus, tzatziki, guac, tahini, salsa, you name it. They’re such an easy way to make a meal taste amazing! They’re also great for when you’ve run out of ideas, especially for things like salads, just add a dollop of dip and it totally changes the dynamic of the dish.
Beetroot is an amazing source of antioxidants and vitamins such as potassium which is important for muscle contraction and it’s very high in folic acid which the body requires on a daily basis. Folate is used in the body to produce DNA and to help with cell division which is essential for you to heal and grow.
Cooked beetroot is really cheap too, I think the pack I bought to make both of these dips was around 80p. They are easy to juice or chop up in salads but one of my favourite ways to eat them is to cut them into chunks and mix with warm goats cheese 🤤
Beetroot mint and yogurt dip
- 3 medium sized cooked beetroot
- A small bunch of fresh mint
- 200g Greek yogurt – you could use a plant based yogurt to make this suitable for vegans/dairy free.
- 1/3 of a cucumber
- 1 clove of Garlic
Grate the beetroot into a bowl.
Slice the cucumber in half lengthways and with a teaspoon remove the watery flesh to leave 2 long “C shaped” sections. Grate these too and add to the same bowl.
Finely slice the mint and the garlic (if you have a garlic crusher use this) and add to the bowl along with the greek yoghurt. Mix really well, season with salt and pepper and enjoy!
- 1 can of Chickpeas
- 2 tbsp of Tahini
- 2 cloves of Garlic crushed or finely chopped
- Juice of 1 Lemon
- 3 tbsp Olive oil
- 1/2 tsp Cumin
- 3 medium sized cooked beetroots
Roughly chop the cooked beetroot into quarters and add to the food processor.
Drain the chickpeas and add in along with all of the other ingredients and blitz. If it’s still very thick add in small amounts of olive oil until it’s the right consistency. Season to taste and serve!
Both of these dips are really easy and quick to make and can be made vegan too. They go well with crackers, bread, pittas, crudités or just dolloped ontop of your meal 🙂