BEET, WALNUT, FETA & MINT DIP

absolutely love how vibrant this dip is. Refreshing mint, salty feta, sweet beets, earthy walnuts and tangy lemon, this dip hits every mark on the taste scale. I love eating it with carrots and cucumber but it is also delicious on crackers (such as these salt & pepper crackers seen in the photos). For anyone following the paleo diet or unable to eat cheese, you can replace the feta with 2/3 cup soaked cashews to mimic the creaminess of feta and increase the salt to ¼ teaspoon.

I admit that I’ve always thought that beets were good for you, but I never realized how long the list of health benefits was. Beets are high in fiber and one of the best sources of glutamine, an amino acid that helps maintain a healthy intestinal tract. They help to detoxify the body, have an anti-inflammatory effect and lower blood pressure due to their high nitrate concentration. Although they have the highest sugar content in a vegetable, the sugar is gradually released into your system, which gives you more energy than a peak, and crashes like many other foods.

want to save time preparing this dip, many grocery stores sell precooked beets in vacuum packed bags. I prefer to roast the beets in the oven, which takes 30 to 45 minutes, but gives the dip a much richer beet flavor. After cutting up the beets your kitchen may begin to resemble a crime scene. The red dye (betacyanin) can be removed from kitchen counters using a cleaning spray and from your hands by rubbing them in lemon juice. Although this dip can also be made using golden beets, red beets are the only variety that contains betacyanin, a cancer fighting compound which has been found to slow the growth of tumors by up to 12%. A gorgeous colored dip that tastes delicious and is really good for you? I think its time to get dipping!

Beet, walnut, feta and mint dip
preparation time
15 minutes

cooking time
50 min

total time
1 hour 5 minutes

Diet: Cereals / gluten free, refined sugar free, specific carbohydrate diet legal
ingredients
2 cups of chopped turnips 3 medium-sized turnips
1/2 cup of walnuts
1 cup feta *
1/4 cup of mint
1/2 walnuts
2 tablespoons of lemon juice
pinch of salt

manual
Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit)
Wash, peel and halve the beets to shorten the cooking time. Wrap the turnips in aluminum foil and place them on a baking sheet. Bake in the oven for 40-50 minutes until soft with a knife when piercing
Once the beets have cooled, cut them into cubes and measure 2 cups.
Put all ingredients in a blender or food processor and stir until smooth.
Can be kept in the refrigerator for up to 4 days.

Notes on the recipe
* In a dairy-free diet, the cheese can replace 2/3 cups of cashews that have been soaked for at least 4 hours to mimic the creaminess of feta cheese. Increase the amount of salt to 1/4 teaspoon

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