I decided to make hazelnut milk out of some of the delicious fresh hazelnuts that arrived in my organic fruit & veg box, and the handy nut milk bag that Kris Goetz of The Mylk Revolution kindly gifted me.

But what to do with the meal left after I’d squeezed every last drop of delicious hazelnut milk through the bag? I can’t abide wasting food! I toyed with the idea of making a hazelnut loaf, but the hot weather put me off turning on the oven. Luckily I already had some baked beetroots in the fridge, so this beautiful-looking, antioxidant-rich dip came together in a jiffy.

Ingredients:

2 medium beetroots, baked at 200°C for 1 hour or until soft
1 clove garlic, peeled
1/2 cup nut meal (freshly ground, or leftover from making nut milk)
3 tbsp lemon juice
2/3 cup plant yoghurt – I make my own from Bonsoy and dairy-free culture
Flesh of 1/2 avocado
1 tbsp fig vino cotto (you can substitute balsamic vinegar, or fig balsamic vinegar, if you don’t have vino cotto)

Method:

Peel beetroots when cooled. Combine all ingredients in a food processor or high-powered blender and blend at top speed until well-combined. Taste, and add extra lemon juice or vinegar if desired.