2 medium sized beetroots (about 300g)

¼ of an (organic) apple (about 50g)

1 cup/120g macadamia nuts

2tbs (organic) extra virgin olive oil

1 pinch of salt (I use Pink Himalayan Salt)


1Wash, peel and chop the beetroot into medium sized chunks.

2Wash and cut the apple in medium sized chunks (skin can stay on, but please remove the core/stem, if you haven't already).

3Place the beetroot and apple pieces in small pot. Add a tiny bit of water – so that there is just about an inch of water in the pot and only 10%of the apple/beetroot is under water – and bring to the boil over a medium heat. Essentially what you want is to avoid the apple and beetroot from sticking to the pot, whilst only minimally cooking/steaming/softening them thereby retaining as much of their nutrients and vitamins as possible.

4While beets and apple ‘cook’, puree the macadamia nuts and oil with a handheld blender (like I did) or pop in a food processor. Puree until the mixture has a smooth consistency.

5Once the beets and apple are ready, drain them and add them to the macadamia mixture. Then blend everything together until smooth. Add a pinch of salt.


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