Swap your Hummus for a Beetroot and Kefir dip this weekend. 

Ingredients:

  • 4-6 medium beetroots (cooked and peeled)
  • 2 small garlic cloves, minced
  • 1 cup Bio-tiful Kefir
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp honey / pure maple syrup
  • Salt
  • (Optional): 1/4 cup roasted skinned hazelnuts (chopped), 2 tbsp crumbled goat’s cheese, fresh herbs (dill / parsley) and warm bread for serving.

Instructions:

  1. Peel the beetroots, cut into wedges and transfer to a food processor
  2. Add the garlic, Kefir and pulse until blended. Then add the olive oil, maple syrup and puree. Season with salt.
  3. Place into a wide, shallow bowl and scatter the hazelnuts, goat’s cheese and herbs on top. Serve with warm bread.

BEETROOT DIP 2

BEETROOT DIP 3

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