Beetroot, Red Bean & Orange Dip




  • 300 g Cooked Beetroot
  • 100 g Cooked Red Kidney Beans
  • 1 Orange
  • 100 g Pickled Red Cabbage
  • 1 Small Red Onion
  • 2 Cloves of Garlic
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoons of Balsamic Vinegar
  • Sea Salt & Milled Black Pepper


  1. Peel and roughly chop the red onion and place in a food processor.
  2. Add two cloves of crushed garlic, two tablespoons of olive oil and 100 g of pickled red cabbage, drained.
  3. Blend together till fairly smooth, add two thirds of the cooked beetroot, roughly chopped and blend into the mixture.
  4. Take the remaining cooked beetroot, cut into small dice and place in a small bowl. Add the red kidney beans, (cooked washed and drained.) Add a tablespoon of balsamic vinegar and mix together then set aside.
  5. Take fine slithers from the orange peel and cut into fine strips, set aside.
  6. In a bowl place the blended mixture, add the diced beetroot, beans and balsamic vinegar and fold in carefully.
  7. Add the juice of half of the orange and mix well.
  8. Finally season to taste with sea salt and milled black pepper. Place in refrigerator before serving, sprinkle the orange peel strips on top just before serving. Enjoy!