Prep & Cook Time: 5 minutes
- 1 x 250 g pack fresh whole beetroot
- 4 medjool dates
- 2 tbsp coconut yoghurt
- ½ small bunch fresh dill, roughly chopped
- 1 lemon, zest and juice
- ¼ cup walnuts, toasted
- Using a food processor or blender, blend beetroot, dates, yoghurt, dill and lemon.
- Add toasted walnut and blend until desired texture is achieved.
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Gia runs her own catering business and is a community health presenter. She is often whipping up healthy, plant-based meals in the kitchen with her two sous-chefs (and children), Olive and Moses.
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