Minty Beetroot & Avocado Dip with Classic Beet Kraut
Jo Harding of Modern Food Stories calls this her dip of the season: roasted beetroot blitzed with creamy avocado, fresh mint and lemon, finished with a tangy pile of FERMARY Classic Beet Kraut. A vibrant, legume-free alternative to hummus.
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Classic Beet Kraut
Single Jar (300g)
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Ingredients
- 450g beetroot (about 350g once peeled)
- 1 medium to large avocado
- 3 tbsp extra virgin olive oil
- Juice of ½ lemon
- 1½ tsp apple cider vinegar
- 4 to 5g fresh mint leaves
- Salt and pepper, to taste
- To serve
- A good drizzle of extra virgin olive oil
- Fresh mint leaves (optional)
- ¼ cup FERMARY Classic Beet Kraut
Method
-
Preheat the oven to 190°C.
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Peel the beetroot and chop into chunks. Place on a baking tray and toss with 1 tablespoon of olive oil and a pinch of salt. Roast for 40 minutes, or until soft. Remove from the oven and allow to cool.
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Meanwhile, pick the mint leaves from the stalks. Peel the avocado and remove the stone.
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Place the avocado flesh in a bowl with the roasted beetroot, lemon juice, apple cider vinegar, mint leaves and 2 tablespoons of olive oil. Blitz with a hand blender until smooth.
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Season to taste, then top with a good drizzle of olive oil, a few fresh mint leaves and a spoonful of FERMARY Classic Beet Kraut.
Top tip!
FERMARY ferments are packed with live cultures, and heat kills them. Wherever you can, stir them in at the end, off the heat, so they stay alive and keep their crunch.
Share your creations on social media and tag us @fermary.uk with #FermaryFoodie. We'd love to see what you make.
In Jo's words: 'I love hummus but sadly it doesn't love me back. It makes me bloat, but this little fella is bloat free and utterly delicious. The perfect alternative to hummus if legumes don't quite love you back.'
Jo loves this spread on pizza bases in place of tomato sauce, stirred through veggie noodles, with nachos, in wraps or lettuce and chard roll-ups, or simply with seeded crackers, nori sheets and crudités.
Recipe and photography by Jo Harding of Modern Food Stories. Thank you, Jo! See the dip on Instagram and follow @modernfoodstories for more beautiful, gut-friendly cooking.
