Nutritionist and blogger Shelley Judge was put to the test when we sent her some delicious lentil chips to try in our GoodnessMe Box. What could be better than a home-made beetroot dip and banishing those supermarket dips loaded with artifical and processed ingredients (all you have to do is read the ingredients label to discover a bunch of words you can't understand). This recipe is super quick and will help get your omega-3 intake thanks to the humble walnut. Ingredients 2 Medium Beetroot 1 cup poaching liquid ½ cup walnuts 2tsp cumin Juice of half a lemon 2tbsp salad topper 1 packet lentil chips Methods 1.Place the beetroot in a medium saucepan and cover with water. Bring to the boil and then allow to simmer for 30mins, or until a knife can just go through the beetroot. 2.Using tongs, remove the beetroot and use paper towel to rub off the peel. Ensure to reserve 1 cup of the poaching liquid. 3.Roughly chop the beetroot, and place in a food processor or high-speed blender. Add in the poaching liquid, walnuts, cumin, lemon juice, salt and pepper. Blend until smooth (this may take 3-5mins). 4.Place the dip in a bowl and sprinkle with salad topper and serve with lentil chips! Love Shelley's recipe? To discover her Protein Pancakes topped with Tahini Yoghurt Dressing click here.
