Creamy Beetroot Dip with Chive Flatbread

This gorgeous creamy dip can be served with anything you like or use it as a spread or thinned out into a sauce, it's that good you're going to want to serve it with everything!
Tip: If you want the flatbread even crispier you can place in the oven for 10 minutes or so.
Hint: We use the pre-cooked beetroot available from most supermarkets but you can cook from fresh.
Note: For the flatbread you can thin it out with water, the thinner it is the crispier it will get in a shorter time.

Prep time: 10 mins
Cook time: 8 mins

Dairy Free

Gluten Free

Leaky Gut Friendly

Leptin Diet Friendly

Paleo

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

50 grams of cooked beetroot

1/8 avocado

1/4 teaspoon of dried garlic powder

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of fresh lemon juice

1 pinch of dried dill

1 pinch of Himalayan or sea salt

1/4 teaspoon of extra virgin olive oil

finely chopped parsley and lemon zest to garnish (optional)

Flatbread

2 tablespoons of blanched almond meal

2 tablespoons of tapioca flour

1 tablespoon + 2 teaspoons water

1 tablespoon of coconut milk or other plant based milk

1 large pinch salt

2 teaspoons of chopped chives

Method

Whisk all of the flatbread ingredients together in a small bowl starting with just 1 tablespoon of water, see note.

Heat the oil in a pan to medium high heat and pour the mixture in to form a circle. Cook until the bottom is brown and crispy then turn and cook until the other side is nicely browned. Turn down the heat to medium low and continue cooking and flipping until it's done to your liking.

Meanwhile place all of the dip ingredients into a small blender or the jug of your stick blender and pulse/blend until fully combined and smooth, scraping down the sides as necessary.

Garnish with lemon zest and parsley if using and serve with cooled flatbread.

Note: The thickness of the batter will depend on the milk used and how thick you want the flatbread. A thicker batter will result in a smaller and thicker flatbread with a longer cooking time and a thinner batter will spread out more and cook a little quicker. Either way if you want it even crispier again you can place it in a 180°- 350°F - Gas Mark 4 oven for up to 10 minutes.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

The Ultimate Clean-Eating eBook.

40 Healthy fast food recipes

Completely wheat-free & dairy-free

Every recipe is clean & lean

Fast, fresh & delicious

Download Now