Being the perfect trend follower that I am, it should be no surprise that I recently bought a NutriBullet. Given that I have a hand mixer, food processor, blender and two mortar and pestles, it was warranted the the fiancé eye rolled at my purchase. Lucky for me, I figured out a way for the NutriBullet to be mutually beneficial!
Once you start making your own dips it’s hard to go back to the packet stuff. Insanely easy, cheap and such a great way to boost your veg intake. Get onto it!
Beetroot Yoghurt Toasts
Makes around 2 cups
Ciabatta, thick sliced
1 can of sliced beetroot, drained
3 garlic cloves, skin still on
1/2 cup natural yoghurt
Sunflower seeds, pumpkin seeds and sesame seeds to garnish – optional
Pre heat the oven to 180 and bake the garlic cloves for 10 minutes. Once cool enough to touch remove the skin and blend in a food processor (or NutriBullet) along with the beetroot, salt and yoghurt until smooth.
Drizzle the ciabatta toasts generously with olive oil then sprinkle with salt and bake on a lined baking tray for 5 minutes on each side or until golden and crunchy.
Coat the dip generously on the toasts and garnish with the seeds.