This creamy beetroot and avocado dip tastes so refreshing and delicious. It’s very quick to make with only 5 ingredients. It can be enjoyed as a side dip with gluten-free toast (as I had it), as a snack with fresh vegetables like carrot, cucumber or celery sticks. It can also be added to a salad.
This is a great dip for Vata predominant dosha, although suited for Pitta also. As a root vegetable, beetroot is heavy and grounding. Avocado is heavy and nourishing thanks to its plentiful amount of healthy fats, which Vata can benefit from. Basil is one of the most popular spices used and has a great reputation in Ayurvedic cooking.
Fennel seeds are tridoshic and a wonderful spice for indigestion, bloating or when experiencing stomach discomfort. The squeezed lime will provide this dip with a refreshing taste.
15gr 1/2 scoop of Basil
1/2 tsp of fennel seeds
2 medium sized cooked beetroots
1 fresh lime (squeeze)
Add all the ingredients in a blender or food processor and blend until creamy.