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Beetroot & Walnut Dip

September 16, 2013

Wow your friends with this vibrant dip. The mixture of walnut and beetroot makes it both tasty and nutritious.

Serves 4 as a starter, 8 as a snack


  • 100g walnuts, toasted
  • 300g cooked beetroot
  • 1 clove garlic
  • Zest and juice of one lemon
  • 1 spring onion
  • 2tbsp Clearspring Olive Flax Oil


  1. Put all the ingredients in a blender and blend to a smooth-ish paste. It may have a slightly granular texture, which is fine. Add a little water if the paste is too thick.
  2. Taste the dip, add a little Clearspring Traditional Sea Salt and a twist of black pepper. 
  3. Serve with celery sticks, toast or Clearspring Rice Cakes.


Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.

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