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Roast Beetroot & Walnut Dip

Rebecca Weller - Vegan Sparkles
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -12

Ingredients
  

  • 2 large beetroot peeled and cut into large chunks
  • 1 garlic clove peeled
  • 2 tbsp coconut oil
  • Pinch sea salt & cracked black pepper
  • 1/2 large brown onion peeled and roughly sliced
  • 1 cup walnuts
  • 1/2 tsp dried cumin
  • 1/2 tsp dried coriander
  • 2 tbsp tahini
  • 2-5 tbsp fresh lemon juice to taste

Garnish

  • A few fresh coriander leaves

Instructions
 

  • 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.