From our family kitchen
Beetroot and brazil nut dip
Published
This vibrant dip is great with celery, cucumber, rice cakes and even works well as a side dish.
Serves 4–6
Ingredients
- 300g/10 1/2 oz cooked beetroot
- 50ml/scant 1/4 cup water
- 80g/2 3/4 oz Brazil nuts
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- Juice of ½ lime
- Handful of dill, chopped
Method
Add all ingredients except the dill to a food processor or blender, and blitz. Top with dill and serve.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story