Recipe for Beetroot Dip

Bush Walker Bill


  • 400 gms beetroot (fresh cooked and peeled or canned)
  • 100 mls applecider vinegar
  • 50 gms tahini (perhaps more, to taste)
  • 50 mls pomegranate juice
  • (cranberry, lemon, lime or more vinegar may do)
  • ½ a small onion


Start with the vinegar and pomegranate juice in blender. Add onion and liquefy. Add tahini and slowly add beetroot pieces. Stop and stir frequently until smooth. You might want to add some kelp for iodine or perhaps use a smaller amount of garlic instead of onion. Salt and/or pepper might be added but would not contribute to the healthy nature of the dip.

Walking Boots

Bill Scott