beetroot, cannellini, basil and sherry vinegar dip

I made a quick batch of this beetroot cannellini dip as part of a nibbly platter for my students last week. I’d been jonesing for these flavours since I had the Marks and Spencer version of this beetroot and bean dip at Christmas. Not only is this dip fabulously purple, it tastes amazing, can be made in less than 5 minutes and is pretty good for you too. Oh and my boys loved it – although only after I convinced them that eating it would turn their wee pink!

We had some leftover from class so I used it along with some crumbled feta and avocado to psychedelic effect as a baked sweet potato topper. The orange, green, white and purple looked brilliant and tasted delicious. I also had it another day with avocado and dukkah on toasted rye bread for breakfast.

For an alternative version, reduce some of the oil and add a cubed avocado before blending the beans, herbs and beetroot.