The post Aip Beetroot Dip Recipe [Paleo, Dairy-Free] appeared first on Paleo Flourish Magazine.
Beets (AKA beetroot) are a great vegetable to start enjoying on the AIP (autoimmune protocol) diet.
In particular, they’re great as a substitute for tomatoes as they have a reddish color and lend a touch of sweetness to any dish.
While beets are often used in salads, they also make great dips.
If you’re using uncooked beets, then you’ll need to boil them first to soften them (or roast them if you prefer). And then peel them once they’re cooked and cooled.
Technically you can also make this dip using raw beets but I prefer the cooked flavor (it’s also easier on your blender and knife).
Once soft, just blend with your favorite ingredients to create a delicious and naturally-sweet dip to use with your favorite AIP foods (I’ve listed some below you can enjoy it with).
While this autoimmune-friendly beet dip recipe might sound like it takes a bit of time to make, most of that time is just cooking the beets. The rest is really simple (especially since the beets are easy to peel and blend once they’re soft).
And if you’re from the UK, then you’ll know this as beetroot dip.
Here are the steps for making this dip with photos:
Boil the beets if they aren’t cooked.
Place the peeled and cooked beets into a blender along with all the other ingredients. Add in your favorite herbs – mint, cilantro, and parsley all work well.
Blend well, and serve with your favorite AIP crackers.
Vegetables (like cauliflower, carrots, celery) are all great to eat with the dip. But you can also enjoy with dehydrated sweet potato crackers or even AIP crackers.
This dip also makes a great alternative to ketchup on the autoimmune protocol (since tomatoes aren’t permitted). So why not dip your parsnip fries in this!
The post AIP Beetroot Dip Recipe [Paleo, Dairy-Free] appeared first on Paleo Flourish Magazine.
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