There have been some funny things going on lately.
Out for tapas and vino with my gal pals the other night, one of my friends said: “Oh, I made your healthy beetroot dip recipe to take to work the other day and everyone loved it! And I used Coyo so it was free of dairy and nasties.” “Oh, fantastic!”, I exclaimed. And then realised… I don’t have a beetroot dip recipe! hhhhmmm…
A few days later, another friend posted on my Facebook wall: “Bex, I found this site and thought you might like it.” And like it I do! I giggled and replied that I’m actually a recipe contributor for them.
And then my beautiful Mum came over for dinner, handed me a recipe printout and said: “I thought you might like this one.” It was one of my own recipes from this site!
Now, I’m not sure exactly what the universe is trying to tell me with all this kookiness, but I’m pretty sure it’s something like: get your butt back in the kitchen, woman!
So I listened! And I figured the beetroot dip was a great place to start.
Roasting the beetroot, garlic, onion and walnuts creates an incredibly delicious flavour and this dip will keep in the fridge for days, so you can make it up well ahead of time. It tastes amazing as a dip, or smeared on crackers or breads, in salads, or even as a gourmet pizza sauce! Plus it looks so festive, it’s the perfect healthy treat to take to your holiday parties, BBQs, and picnics.
- 2 large beetroot, peeled and cut into large chunks
- 1 garlic clove, peeled
- 2 tbsp coconut oil
- Pinch sea salt & cracked black pepper
- ½ large brown onion, peeled and roughly sliced
- 1 cup walnuts
- ½ tsp dried cumin
- ½ tsp dried coriander
- 2 tbsp tahini
- 2-5 tbsp fresh lemon juice (to taste)
- A few fresh coriander leaves
- Preheat oven to 190C/375F.
- Place beetroot and garlic into a large, lined roasting tray/dish. Drizzle with oil and toss well to coat. Sprinkle with salt and pepper and place into the oven to roast for 25 minutes.
- Add onion to dish and roast for another 10 minutes.
- Add walnuts to dish and roast for another 10 minutes.
- Remove roasting tray from oven and allow to cool.
- Pop roast veg, walnuts, dried herbs, tahini and lemon juice into a blender or food processor. Blend on low-speed, increasing to high-speed, until desired consistency is achieved.
- Transfer dip to a serving dish, garnish with fresh coriander leaves, and serve.