Dancehall Roasted Veggie Dip With Paprika
linea5
Don't worry about the effort, your blender will do all the hard work!
People: 2
55 min

Ingredients

280 grams
Beets
1
Chili Pepper
4 Clove
Garlic
2 tbsp
Lemon
280 grams
Mushrooms
0.5 tbsp
Nutritional Yeast
6 tbsp
Olive Oil
1.5 tbsp
Paprika
0.5
Pear
6 grams
Thyme
70 grams
Walnuts

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Peel and cut your beets. All ingredients should have a similar size and shape.
  2. Wash and cut your Mushrooms so that they all have a similar size and shape.
  3. Slice your pear into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your chili pepper and garlic.
  5. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Beets, paprika and thyme evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 45 minutes.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add garlic to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  3. Add Nutritional Yeast, Pear and Walnuts on top.