Beet Sweet

Oh, my, this dip was so tasty, it didn’t last longer than the day I made it. It is quite easy to make, low fat, tastes great by the spoonful, or use it as a dip, a side salad in a burger or wrap! Do as you feel it will work! I’m craving to make this again as it was really enjoyable ❤
Remember to use organic, fair-trade/local ingredients where possible!

49-beet-sweet
To start with boil (steaming is good too) until soft the following ingredients in separate pots:
3 cups of peeled chopped sweet potato, I used the orange variety, but you could use the white or purple.
1 cup of peeled chopped beetroot – I used purple beets, but you can use the orange/yellow if you like.
Once the vegetables are soft but still are holding their shape, drain the water and allow to cool.

In a mortar and pestle grind these dry ingredients until combined or use a machine that will do it for you if you would rather, I personally really enjoy the effort I have to put into the mixing and grinding the ingredients:
4 Black Pepper Corns
1 Whole Allspice
1 Whole Clove
½ teaspoon Murray River Salt (or a salt of your choice, but please not ‘table salt’, if possible)
¼ teaspoon Cumin Seeds
Once grinded well, add the these wet ingredients and pound until combined (not smooth, just mixed well):
2 tablespoon Parsley – freshly chopped
1 tablespoon Basil – freshly chopped and packed in to the tablespoon
1 tablespoon Red Onion – finely diced
2 teaspoons Garlic – freshly crushed, about 1 large clove
Now mix in:
2 tablespoons Lemon Juice – freshly juiced
2 tablespoons Coconut Milk (I used fresh, canned is fine)
1 tablespoon Maple syrup (Agave or Rice Malt could substitute)

Now back to the Sweet Potato and Beetroot, If you look at the photo above of the finished Beet Sweet, you will see I left a lot of texture, if you want a smoother dip, chop/mash the vegetables more finely, it is up to you! Then mix through the flavouring, place into a serving bowl, sprinkle with fresh basil and parsley.

Yummmmy! Chill in the fridge before serving if you wish or eat it right now!

If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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