Recipes

Roasted Beetroot Dip

  • Lunch
  • 30'
  • x4

1

Preheat oven to 200 C.

2

Wrap each beetroot in baking paper.

3

Place on a baking tray. Bake for 1 hour or until tender.

4

Peel the beetroot and coarsely chop. Put in a food processor.

5

Add chickpeas, lemon juice, garlic, walnuts, cumin and tahini.

6

Process until smooth.

7

Season with salt and pepper.

8

Sprinkle with the feta and mint leaves.

9

Serve with pita on the side.

Ingredients

  • 3 beetroots
  • 5 g cumin
  • 300 g chickpeas, drained and rinsed
  • 30 ml lemon juice
  • 1 garlic clove, crushed
  • 80 g walnuts, chopped
  • 50 ml tahini
  • 100 g feta - crumbled
  • Olive oil
  • Salt
  • Pepper
  • Mint leaves and whole meal pita breads to serve

Benefits

  • Aim
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA