Beetroots are one of the coolest vegetables manufactured by Mother Earth! They’re packed with minerals such as iron, manganese, copper, potassium, and magnesium but most importantly, they taste delicious, both raw and cooked! Valentine’s Day was a good excuse to cook something pink, a shade dedicated to love. I’ve already taken up the challenge to cook a 100% pink Buddha Bowl, which you can check out there.
But hey, stay over here, this dip is way easier to prepare! Now instead of buying each other gifts, these pretty heart-shaped appetizers could make the perfect introduction to a romantic dinner! And if you’re single, why not indulging in some delicious vegan food for the occasion!? As for me, I’m not going to wait next Valentine’s Day to make this recipe again….I feel like having this dip on repeat the whole summer because it was really tasty & refreshing!
Serving: 1 bowl beetroot dip
Total Time: cook time: 45 minutes, preparation time: 20 minutes
– 1 big or 2 small raw beetroots
– 3 cloves of garlic, minced
– ½ onion
– ¼ cup fresh lemon juice
– ½ tbsp. ground cumin
– 1 cup fresh basil leaves
– 3 tbsp. olive oil
– salt and pepper
Wash and peel the beetroots.
Bring water to a boil and cook the beetroots for 45 minutes.
Drain and let cool down.
When the beetroots are cold, pour all the ingredients in your food processor and mix until smooth.
Toast some bread, use a heart-shaped cookie cutter if you want to surprise your other half with a delicious treat and spread the homemade vegan beetroot dip on the toasts.