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Vegan Beetroot + Walnut Dip

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.


  • 2 Medium Beetroot
  • 1 cup poaching liquid
  • ½ cup walnuts
  • 2tsp cumin
  • Juice of half a lemon
  • 2tbsp salad topper
  • 1 packet lentil chips



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.

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