You can’t ‘beet’ beetroot for good health! Beetroot contains vitamins, minerals and is loaded with antioxidants.
The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to help suppress the development of some types of cancer. Let’s not also forget the goodness of the beet leaves! But we will save that for another recipe.
The fibre in beetroot has be shown to increase white blood cells. White blood cells detect abnormal ones . It is also great for helping lower blood pressure and heart disease, amongst numerous other conditions, even constipation as it provides an amino acid that helps in digestion.
They say anything that is red or blood colour is good for the blood. You can’t get much deeper red than beetroot!
For this dip you can use organic or homegrown beetroot, even tinned, cook or blend fresh from the ground, skin off of course.
Quick easy version!
Ingredients
- 450g tin of whole baby beetroot drained (same measurement for home grown or fresh, cooked)
- 1 cup Greek yoghurt (light)
- 2 tbl fresh lemon juice
- 1 tsp ground cumin
- 1 tsp ground corriander
- Salt and fresh ground pepper to season.
- Wholegrain wraps, light. Choose thicker varieties. How many? Depends on how many your feeding.
Method
Heat oven on 180deg. Cut wraps into whatever shapes you like. Cook for 3-5 mins until crisp.
Combine ingredients thoroughly in a bowl if mashing beetroot OR place all ingredients in blender until smooth.
Taste and season with salt and pepper.
Serve in a bowl surrounded by your wholegrain wrap crisps.
I love having healthy dips at the ready in the fridge! Great for snacks with celery, carrot and rice crackers. I also sometimes use it on sandwiches instead of avocado or butter. Even better when guests show up! So delicious they won’t know how healthy it is!