Baked Beetroot & Parsnip With Avocado Dip

Ingredients

  • 3 large parsnips
  • 4 large beetroot
  • 1 tbsp Coconut oil, melted
  • Cornish Sea Salt Fine
  • 1 avocado, peeled and mushed
  • squeeze of lemon juice

Nutritional Info

Beet Chips

  • Per serving
  • Calories 144
  • Protein 3g
  • Carbohydrates 20g
  • Sugar 10g
  • Fibre 3g
  • Fat  8g

Dip

  • Per serving
  • Calories 121
  • Protein 2g
  • Carbohydrates 8g
  • Sugar 4g
  • Fibre 5g
  • Fat 11g

Method

  • Using a mandolin or vegetable peeler, peel and finely slice the parsnips and beetroot into separate bowls.
  • Pat the beetroot dry with kitchen paper then arrange the vegetables on a large baking tray and brush generously with the melted coconut oil.
  • Roast in an oven at 200 ̊c for 10 – 15 minutes until the vegetables have crisped up.
  • Once cooked, sprinkle generously with Cornish Sea Salt Fine and leave to cool.
  • Meanwhile, peel and cut the avocado in half and mush with a fork until it forms a dip consistency. Squeeze some lemon juice and mix together.
  • Serve and enjoy
  • Serves 2