@emthenutritionist: A NUTRITIONISTS GLOW TOAST My beetroot ‘glow’ dip is something I prep often, treat it like you would hummus! The beautiful colour of this and its taste makes me feel like I am GLOWING. Packed with skin supporting vitamins A, C, and E, as well as iron and antioxidants which work to boost blood circulation and delivery of all those nutrients. Spread over sourdough, I love it with soft-boiled eggs, extra seeds and fresh herbs. Serves 6 at 60kcal & 4g protein 250g cooked baby beetroot, the kind marinated in vinegar (but not pickled) 2 heaped tbsp chickpeas or any beans (about 100g) 2 tbsp cottage cheese 50g feta cheese ½ small garlic clove or ½ tsp garlic granules 1 spring onion or ½ tsp onion granules A small handful of fresh mint leaves Salt and pepper Optional: chilli flakes Method Add the beetroot, white beans or chickpeas, cottage cheese, feta, garlic, spring onion and mint to a high power blender. Blitz until smooth and creamy, season to taste and adjust to suit you, add more feta, mint etc. If you want the dip thicker, add more beans. It will also firm up in the fridge. Spread generously over toast, top with soft-boiled eggs. Keep any leftover beetroot glow dip in the fridge for easy toast, bowls or snacks throughout the week. Skin boost tip: add some extra virgin olive oil or sprinkle over an omega 3 seed mix #healthyrecipes

Emily English

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Region: GB

Tuesday 16 June 2026 05:25:51 GMT