Vegan beetroot walnut dip

    50 min

    There are not too many tasty spreads and starters for vegans, so if you want some variety, try this recipe.

    1 person made this

    Serves: 4 

    • 1 to 2 beetroot (about 250g total)
    • 50g walnuts, coarsely chopped
    • 50ml vegetable oil
    • 1/2 to 1 tablespoon agave syrup
    • 1 tablespoon lemon juice
    • salt
    • pepper
    • bread
    • alfalfa or baby lettuce leaves for garnish

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Wash and scrub beetroot. Cook in plenty of salted water till soft, about 45 minutes depending on size. Let cool slightly, then peel and cut in large pieces.
    2. Puree beets and walnuts in your food processor. Add oil and agave syrup and stir to combine. Season with lemon juice, salt and pepper.
    3. Toast bread and spread generously with the spread. Garnish with alfalfa or baby lettuce. If not serving right away, store in fridge in an airtight container.

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