Beetroot is something of a wonder vegetable (read more here). Dips are a healthy way to snack, and if you make a big batch you can keep in an airtight container in the fridge for up to 5 days. We made some raw vegetable crackers to dip in, but carrots, celery and other goodies are just as good. We use Fussels rapeseed oil in this recipe. Rapeseed oil is not only a good fat (low in saturated fat and high in Omega 3), but great for cooking too as it can be heated to very high temperatures before it begins to burn and becomes harmful to the body (unlike many supermarket oils).

You will need:

250g Cooked beetroots
50g Walnuts
1 tablespoon of dill, chopped
3 tablespoons of Fussels smoked rapeseed oil 
Large pinch of Chilli (or to taste)
2 cloves of Black garlic
Salt to taste

Blend all the above, adding more oil if necessary