Beetroot & fennel dip

Beetroot & fennel dip

Beetroot, by all accounts, is a superfood in terms of its health properties and was said to promote romantic wellbeing by several ancient cultures. Health and happiness apart, it also just tastes great. And even more so in this fennel-spiked dip. Spread the love, people!

Ingredients (serves 6 people) 

  1. 1 tsp fennel seeds, crushed
  2. 1 tbsp olive oil
  3. 3 garlic cloves, finely chopped
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  5. 300g roasted beetroot, peeled and chopped
  6. 400g tin butter beans, rinsed and drained
  7. Juice of ½ a lemon
  8. 1 cup plain yoghurt
  9. Sea salt and black pepper
  10. Fresh lemon thyme, to garnish
  11. Breadsticks, to serve 


1. Heat a medium pan over medium heat, add fennel seeds and dry-fry for 1 minute. Add olive oil and garlic and sauté for 1 minute. Toss in beetroot and cook for 2 minutes. Remove pan from heat and allow mixture to cool.


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2. Place the beetroot mixture and butter beans in a blender and pulse until smooth. Add lemon juice and yoghurt. Season and blend well to combine.

3. Place dip mixture in a bowl, drizzle with a little extra olive oil and garnish with lemon thyme leaves. Serve with breadsticks.

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