What typically occurs at many of these social gatherings is loads of ‘grazing’ on less than desirable canapés whilst we enjoy a social drink or two with friends and colleagues. But rather than devouring unhealthful mini pastries and crackers topped with heavily processed dips laden with hidden sugars, additives and trans fats, this year why not start creating your own tasty canapés made with fresh, nutritious and seasonal produce to take along to your outings.

Over the next few weeks I’ll be providing a number of healthy ‘real food’ inspired options for your ‘grazing’ plates. We are starting with a beautiful, bright beetroot dip, which pairs nicely with fresh veggie sticks, flaxseed crackers or pita chips. This dip can also be served as a condiment alongside chicken and beef dishes; spread on top of sourdough with a sprinkle of feta for a light lunch or even used as a way to take any salad to the next level of deliciousness.

Beetroot is super high in immune-boosting vitamin C, is an excellent source of fibre to aid digestion and absorption of nutrients, and contains heaps of essential minerals.

Makes 2 cups

Method:

Place unpeeled beetroots in a baking tray and fill the tray with an inch of water. Cover and cook in the oven until soft enough to penetrate with a knife. Then set aside to cool before peeling the skin off.

Place all ingredients into a food processor and pulse until smooth. Taste and add more salt if required.

Chill in the refrigerator prior to eating.

Stephanie Meades is a Holistic Health Coach with Life Wellness Co. Pty Ltd. www.lifewellnessco.com