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. \nIngredients\n\n2 Medium Beetroot\n1 cup poaching liquid\n½ cup walnuts\n2tsp cumin\nJuice of half a lemon\n2tbsp salad topper\n1 packet lentil chips\n\n\nMethods\n1.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.\n2.Using tongs, remove the beetroot and use paper towel to rub off the peel. Ensure to reserve 1 cup of the poaching liquid.\n3.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).\n4.Place the dip in a bowl and sprinkle with salad topper and serve with lentil chips!\nLove Shelley's recipe? To discover her Protein Pancakes topped with Tahini Yoghurt Dressing click here.