• Christa Maynard

Beetroot-walnut condiment

This is so incredibly flavoursome and tangy, it really elevates your veggie burgers, falafels or salad to a taste sensation. I love to keep a jar of it in the fridge to add a dollop to salads and the right meals.


Makes ~ 300ml. (scale up if using a food processor or large blender)


Ingredients:

· 1 large beetroot grated

· 150ml walnuts (can be soaked)

· 1 tbsp mustard

· 1 tbsp vinegar (white balsamic/apple cider)

· 2 tsp lemon juice

· 2 tbsp olive oil


Method

1. Blend all ingredients except oil in a nut grinder, food processor or blender, then add oil and blend further.

2. Serve directly. Keep unused portions in airtight container in refrigerator.


Comments:

Volumes are approximate. I don’t measure, but volumes of walnuts and grated beetroot are approximately similar. Soak the nuts (if using) overnight in water. It is a wonderful and nutritious condiment to a salad, burger, or anything served with a salad.

Double the quantities and store in an airtight jar. It lasts a good week in the fridge.


AIP modification: If excluding nuts and even mustard from your diet, you can leave these out. Sure it will have a different consistency but it will still be a tangy, antioxidant and phytonutrient rich flavour sensation to add to your meal.



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