Beetroot and Coconut Dip
This healthy and vibrant dip is a vegan favourite and perfect for snacking or as a shared starter. Serve with seeded crackers, flatbreads, or even veggie sticks.
Ingredients:
- 350g beetroot, cooked and peeled
- 150g coconut cream
- 1 tsp coriander seeds, roasted and ground
- 1 tsp salt
- 1 tsp white pepper
Directions:
- Combine all the ingredients in a food processor.
- Garnish with micro coriander and serve with seeded crackers.
