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Description: This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared this scrumptious dip with some staunch beet-phobe skeptics who took their first bite with a dreaded wince that quickly turned into a look of orgasmic surprise coupled with a mouse-like falsetto cry of "I didn't know beets could taste this good"! Sufficed to say - they are now beet-loving converts.
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Time: 1 hr 10 min (10 min to prepare, 1 hr to cook)
Meal type: Dips & Spreads
Ethnicity:
Number of Servings: 12
Ingredients:
4 cups raw beetroot cut into chunks / when roasted makes about 3 cups
2 tablespoons cold pressed extra virgin olive oil or more for desired consistency
4 teaspoons finely chopped fresh garlic
5 teaspoons finely chopped serrano chilli (might need less depending on the chilli)
3/4 teaspoon roasted cumin seeds
3/4 teaspoon roasted coriander seeds
1/3 cup fresh cilantro chopped finely
1 teaspoon Celtic sea salt or more to taste
Directions:
Preheat oven to 200 C / 400 F.

Toss beets in a little bit of cold pressed olive oil and a pinch of

Celtic sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.

Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli. Drizzle in half the olive oil and pulse until well combined.

Add in the rest of the olive oil gradually to reach your desired consistency.

Now taste and adjust the quantities of chilli, garlic and salt. This will depend on the heat of your chilli.

Stir through chopped cilantro and serve with pita breads, ciabatta or chips. YUM!
Notes:




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