Red Velvet Dip
Here is a detoxing herbs and beetroot dip sauce for your summer parties, super simple and as delicious as it looks! Simply mix beetroots with herbs, tiny bit of ginger and garlic, salt and olive oil-vinegar-lime juice. I mixed it with my detoxing chutney.You can use is as a side dish to BBQs or as a dip sauce to your raw veggies & crisps.Check out my other dip sauce recipes and healthier crisps here: Dip SaucesBeetroot is a super power root vegetable and great for Vata and Pitta dosha, with its sweet and grounding effects. Mixing with cooling herbs will help to balance the summer heat! Make sure to have garlic and ginger really little as it might add more heat if you ever do them in summer.Did you know that beets cleanse and cool the blood, nourish the liver, and improve the eyesight.They are also good for anemia and its juice increases stamina and was used as an aphrodisiac in Roman times. What is your favourite beet recipe? Please share in comments!
Equipment
- pot
- pan
Ingredients
- 260 gram Cooked and grated beetroot (approximately 2 medium sized beetroot if you want to cook yourself)
- About 2 cm size ginger, grated and 1 clove of garlic (you can cook it in a dry pan for a few minutes so that it is not too strong as raw) (I used a ginger-lemon preserve which was a great find in the bio shop!)
- 2-3 tbs Vinegar
- 1/2 Lime juice
- 1-2 tbs Olive oil
- A bunch of (about 2 cups) herbs like parsley, mint, dill, coriander -whichever you like- cleaned and leaves picked (or you can make detoxing herbs pesto/chutney and add 2 tbs of it)
- Salt to taste
Instructions
- If your beetroots are not already cooked, you can boil or bake at 180degrees celsius them until they are soft. Then chop or grate them
- Add your herbs into the blender and mix for a few seconds
- Then add the beetroots, ginger, garlic, vinegar, lime juice, olive oil and salt and blend them all well
- You can decorate with mint or parsley leaves
