These beet fritters with pea and avo dip are plant-based, quick to make and perfect for popping in your lunchbox and reheating, or enjoying as a work-from-home lunch. Avocado, beets and peas are ...
1. Place all ingredients in a blender and blitz until smooth (alternatively, place in a bowl and use a stick blender). 2. Serve with crusty bread, crisps or crudités.
or try dolloped on a salad. The edamame dip is also good under a poached egg.
Add 2 tsp salt, bring to the boil and simmer for about an hour, or until the beetroot is soft. Top up the water level if needed to keep the beetroot covered. Once cooked, drain and leave to cool a ...
Take small portions, roll into balls, and flatten into tikki shapes. 4. Dip tikkis in a cornflour slurry and coat with ...
No tahini required for this bright, tasty and healthy beetroot hummus-style dip. Serve with toasted pitta bread or crudités. Cut the beetroot into small chunks (about eight pieces per beetroot ...