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?

instant homemade soup topped with beetroot and butter bean dip
It was just supposed to be for decorative purposes, but then I had to go and eat it.

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 😉

ingredients for beetroot and butter bean dip
Butter beans, pickled beetroot, olive oil, garlic, salt (and a good squeeze of lemon).

Beetroot and Butter Bean Dip

Beetroot and Butter Bean Dip

Ingredients

  • 5 tablespoons sliced pickled beetroot
  • 1 (400g) tin butter beans, well rinsed and drained
  • 50ml olive oil
  • 1 garlic clove, minced
  • good pinch salt
  • 1 – 2 tablespoons fresh lemon juice

Instructions

  1. Put the beetroot, butter beans, oil, garlic and salt in a mixer and blend till you have a dip consistency. Add a squeeze of lemon and stir around, taste and add more salt and/or oil and/or lemon if necessary.
http://abitmoreveg.com/beetroot-and-butter-bean-dip/

butter bean and beetroot dip
Add some fresh lemon juice to freshen up the taste.
open beetroot and goat's cheese salad
Good as a spread also.
beetroot and butterbean dip with goat's cheese and gluten free crackers
The crackers here are ones I bought in the shop. Very tasty, they have cumin in them – which goes great with the dip.

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butternut Written by:

I was a vegetarian for 4 - 5 years in my late teens. A very unhealthy vegetarian. Never cooked any proper meals. I set up this blog with the intention of adding more vegetables to my diet but it occurred to me recently I'm also kind of talking to the unhealthy vegetarian teenager I once was.