I am not vegan but I make a lot of vegan food, for a few reasons. At first it was because I didn’t have two pennies to rub together, now its because I believe we don’t need to eat as much animal produce as we do, its unethical and non-sustainable as the human population continues to rise. Whatever a persons reason for eating a more plant based diet I support it, but its an individual choice and no one need take higher moral ground and look down on someone’s individual choices.
Here is a funky dip love to serve up as part of a starter or as finger food/canapés/picnics or simply an awesome fridge filler.
2 medium cooked beetroots, chopped into small pieces. You may chose to slow roast your own or simply buy an organic packet.
1.5 cups cooked butter or canelli beans
1/2 lemon juice OR 2 tbsp. balsamic vinegar
salt and pepper to taste
1-2 tbsp. olive or sesame oil depending on what you fancy
Blend everything up in a small food processor and pop into a bowl ready to serve. My favourite accompaniment to this is crunchy sugar snaps whose sweet green flavour complement the rich deep flavours of the beetroot, looks pretty ace too!