Side Servings

Beetroot dip with almond butter

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4
Easy
15 minutes
25 minutes

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Ingredients

Method
  • 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

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

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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