recipe for raw beetroot and pine nut dip

I was at the cafe creating a dip for lunch this afternoon. I have been blessed with beautiful pine nuts lately and have been making different dishes, including raw crackers, pesto etc. I was going to make pesto again with rocket but no rocket today and saw a beautiful beetroot in a basket. This is how I love getting the inspiration.   Beetroot is abundant in winter and usually reasonably priced. We love its vibrant colour as well as its powerful blood purifying quality.

 

here is a (brief) recipe

 

 

2 medium size beetroot, scrubbed clean but skin intact

1 clove garlic

1/2 cup activated pine nuts

1-2 tsp your favourite salt

juice of 1/2 lemonade or lemon

1/4 cup olive oil (optional)

 

food process garlic, nuts and salt.

Add chopped beetroot and lemonade juice and process further till your desired consistency is achieved.

 

Enjoy with your favourite crackers, bread or vegetables.

 

 

 

If you know how I make dishes, you know I just don’t measure things… so all the measurements are not exact. Enjoy experimenting yourself, have fun with tasting as you go (just don’t wear a white top!)

 

Have you tasted lemonade this winter? It is cross between myer lemon and true lemon. deliciously tangy with a slight sweetness, just like lemonade.

 

love

yoko

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About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shokuiku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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