Beetroot dip with almond butter

Beetroot dip with almond butter

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  • 4
  • Easy
  • 15 minutes
  • 25 minutes


  • 3 pita breads, torn
  • 2 T olive oil
  • 6-8 beetroot
  • 2 oranges
  • 3 T Woolworths almond butter
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 180°C. Toss the pita breads in the olive oil, arrange on a baking tray and bake for 5–10 minutes until golden and crisp.

Boil the beetroot until tender, drain and peel. Purée using a hand-blender.

Stir the zest of 1 orange, the juice of both and the almond butter into the beetroot. Season and serve with the pita chips.

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TASTE Recipe by: TASTE
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