Oct 242014
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Beetroot and Walnut Dip


Pink October is Breast Cancer Awareness Month, an international initiative organized by several breast cancer charities to raise awareness and funds for breast cancer. People are encouraged to show support by thinking ‘Pink’. From wearing pink clothes to baking pink cupcakes to buying the iconic pink ribbon pin, people actively show support for this month.


Of course, the main idea which must not get lost amongst this flush of pink is that women should remember to get checked by a medical professional for breast cancer and also to learn how to regularly check themselves.


In honor of Pink October, I decided to make a healthy screaming pink Dip, packed with foods which are good for your body such as walnuts, beetroot, garlic, lemon, tahini and extra virgin olive oil. Blend everything together and you get my delicious ‘Beetroot and Walnut Dip’.





(Makes 1 & 1/2 cups)



250g / 8oz beetroot

1 cup walnut halves

1 medium garlic clove, peeled

1/2 cup tahini paste

3 Tbsp fresh lemon juice

1/2 tsp sea salt

1 tsp extra virgin olive oil

1 tsp water



  1. You can buy cooked beetroot in some grocery stores (not the pickled bottled type), which makes preparing them very easy –  just rinse and cut into chunky pieces. However, if you have raw beetroots you can cook them easily yourself. I usually cook more than I need and keep the extras in the fridge for other recipes. Preheat the oven to 200C/400F. Take your beetroot and trim off any long roots or leaves (make sure you only trim those parts, don’t cut into the main body of the beetroot). Wash the beetroot well to remove any dirt. Wrap each beetroot in some aluminum foil (keep the foil join at the top), and place the wrapped beetroot in an oven-proof dish. Fill the dish with about 1 inch (2 cm) of water and place the dish in the oven. It can take between 1-2 hours to cook properly (top up the water if necessary in the middle of cooking). The beetroot is ready when you can cut through it with a knife and it has the consistency of a ripe mango. Once cooked, remove the beetroot from the foil and allow to cool on a plate. When cool, rub or peel off the skin. The beetroot is ready to use. Cut the beetroot into chunky pieces for this recipe.
  2. In a food processor or blender, put in 1 cup of walnut haves and switch on for 10 seconds.
  3. Add all the rest of the ingredients into your food processor or blender, and run the machine until all the ingredients are well combined. Remember to scrape down the edges of the bowl if the ingredients are sticking there. Taste and adjust seasoning if necessary.
  4. Eat straightaway with vegetable crudites, breadsticks or pitta bread.
  5. Can be refrigerated for up to 3 days.




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  2 Responses to “Recipe: Beetroot and Walnut Dip”

  1. This looks fantastic!! I’m going to book mark your recipe to try! Thanks for sharing:)