HANDS UP WHO LOVES BEETROOT?
I love it! In fact, when I was a little girl, one of my favourite sandwiches was a beetroot sandwich and my grandmother always had beetroot on hand for when I would come a stay with her! True story!
I grew up with a Dad who grew much of our own produce and now as a ‘grown up’ I’ve followed in his footsteps and do the same for my family. Currently in my garden I have an abundance of beautiful beetroots. I grow different varieties, even golden in colour, but the deep blood red varieties are my favourite.
I picked a big bunch of beetroot over the weekend and made a jar of my delish roasted beetroot dip and honestly, I just love it and hope you do too.
Just like many of my recipes, they are simple to make, as my philosophy on food is to be;
SIMPLE, QUICK, DELISH & NUTRISH!
This dip is great on any platter, served alongside with some crackers, sourdough or GF bread. cheeses and vegetable sticks.
It is also a great accompaniment to roast lamb, grilled chicken, fish or some grilled haloumi, along with using it as a great base for a yummy nourish bowl.
So many options!
Beetroot can be;
- eaten raw or cooked
- grated, boiled or roasted
- a great source of fiber
- high in Vitamin C, iron, folate, magnesium and antioxidants
- is known to be great for the blood, detoxifying and immune boosting
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 40-45 minutes |
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This super tasty and super healthy dip will be great on any entertainers table, whether its a casual BBQ, a dinner party or the festive table.
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- 4 meduim sized Fresh Beetroots
- 3 tbsp. Extra Virgin Olive Oil
- 2 cloves fresh garlic, whole
- 2-3 tbsp. Fresh Lemon juice
- 1/2 tsp each, of ground cumin and corriander
- 1/2 tsp paprika
- 1/4 tsp * optional* fresh or dried chilli if you like a little bite!
- 250 ml greek natural Yoghurt Or Coconut Yogurt if dairy free or vegan
- salt & pepper to season.
- Additional extras; you could also crumbled a little feta and/or roasted pine nuts or pumpkin seeds on top. you could also sprinkle some freshly chopped parsley or coriander for some extra variation.
- Preheat your oven to 180 C. Cut your beetroot into quarters and place into a baking tray. Add your garlic cloves to the same tray and drizzle with 1 tbsp. of olive oil, toss till well coated and place in hot oven for 20-30 minutes, till beetroot is cooked through.
- Remove cooked beetroot/garlic from the oven and let cool.
- Place cooled beetroot, garlic and spices , (add your chili, if you wish to use) into a food processor. Add your lemon juice, remaining olive oil and yoghurt, season with salt and pepper, then blitz till smooth and well pureed.
- Serve. *This is great on any platter, served alongside with some crackers, sourdough or GF bread. cheeses and vegetable sticks. It is also a great accompaniment to roast lamb, grilled chicken or fish or some grilled haloumi.
- **You can store it in a air tight jar or container in the fridge with a little olive oil drizzled on top of dip before you seal it, for up to 10 days in your fridge.
- ***Variation options; -crumbled a little feta and/or roasted pine nuts or pumpkin seeds on top. -you could also sprinkle some freshly chopped parsley or coriander for some extra variation.
