Makes 500ml
This is a punchy aniseed side which I initially created when trying to find a use for some leftover beetroot from making kvass.
By blending it together with tofu, you are left with a very smooth result.
I've called this a dip, but it works equally as well as a spread or stirred through a dish for flavour.
Ingredients
2 raw beetroot, cut into small chunks
150g silken tofu
1 tbsp caraway seeds
1 garlic clove
1 tbsp soy sauce
1 tbsp tahini
1 small carrot, roughly chopped
2 handfuls of spinach
step1
Put all of the ingredients into a food processor and blitz until you have a smooth puree.
step2
Serve with crackers, crudités or spread on toast.
Notes
- I included the carrot to sweeten the dip. If you find it isn’t sweet enough, use a bigger or second carrot.
- I included the spinach as a way to introduce some greens. It does dull the colour and isn’t essential.
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