Beetroot and butter bean dip recipe
In partnership with British Heart Foundation
Make outdoor eating easier with this super simple beetroot and butter bean dip. Serve with carrot, cucumber, pepper sticks and halved sugarsnaps for dipping!
See method- Serves 4
- 5 mins to prepare
- 108 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 170g cooked beetroot
- 400g tin butter beans
- 1 tbsp olive oil
- 1 tsp ras el hanout
- 3 tbsp water
Each serving contains
- Energy
- 450kJ 108.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 11.0gProtein 4.3gFibre 4.1g
Method
- Put 170g cooked beetroot, a drained 400g tin butter beans, 1 tbsp olive oil, 1 tsp ras el hanout and 3 tbsp water in a mixing bowl; blitz with a stick blender until well combined but not completely smooth.
- Put into a container and sprinkle with an extra ½ tsp ras el hanout to serve.
- See more Vegan recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
