Beetroot and Butter Bean Dip
I made this earlier in week simply because I was looking for something pink to go with something green, just to have a dish with these colours in the Savoury Gluten-Free Bread post to celebrate abitmoreveg’s new look. This is not your typical beetroot and butter bean dip. This is like a cheat’s version of that dip because it requires no cooking, no soaking, no nothing really (oops double negative). It’s made with (store-bought) pickled beetroot (which I now always have to hand in case I want a quick Pickled Beetroot and Goat’s Cheese Salad), tinned butter beans, extra virgin olive olive oil, garlic, salt and lemon.
You might think it odd to add lemon to something with store-bought pickled beetroot, but actually this is necessary because adding the lemon really masks the instantly recognizable store-bought pickled beetroot taste. If you find that it tastes too sour simply add more olive oil. Olive oil blended with lemon juice get an almost creamy-like taste. It also needs the salt as this too changes the taste and improves the pickled flavour.
I did not originally intend to post this as a recipe. This was just going to be something to have in the background of a photo with slices of gluten-free bread. But then it worked great. And it’s so easy. So why not?
But I do feel a little guilty about the convenience-health-food that has taken over abitmoreveg in the last couple of months, but then on the other hand if I hadn’t done this I wouldn’t have posted anything and I would be eating much more convenience-junk-food, and convenience-health-food is definitely the much better option. But the next time I post a beetroot recipe here I’m going to buy beets and cook them myself. It’s high time – once I have the time 😉
More Beets and Beans recipes from around the web
How appetising does this look? Whatever you feel about beetroot there’s no denying it can make for very appealing looking dishes. And ever since making the beetroot, orange and mustard soup I’m quite partial to beetroot.
This vegan soup is chock-full of spicy, earthy, buttery flavours and goodness. I might be tempted to try making it with yoghurt rather than coconut milk. Maybe not though, I do want to eat more vegan stuff. Either way it’s bound to be good.
I’ll definitely be waiting for colder weather to try this – it’s too hot for soup right now. And I love that.
Now this seems like a perfect summertime meal. I do love a good burger. These are gluten-free but they contain oats which for some reason my fussy digestive system has a problem with. But once in a while isn’t going to kill me. I’ve been wanting to make black bean burgers for a while. I wonder would cooked brown rice be a good substitute for the oats? Maybe…
The pizza here is socca an Italian flatbread made with chickpea flour so it’s naturally gluten-free. I think I might make the caramelized onions in this more saucy – or just use a jar of onion marmalade. Oh or what would be great is to make some beetroot relish. But then I’d have to wait six weeks for it to be ready… Maybe I should just follow the recipe. Why is that difficult?
Anyway this sounds gorgeous and hopefully I’ll succeed in making some version of it.