Righteous Roasted Beet Dipfrom The Perfect Blend cookbook
October 14, 2010
This roasted beet dip has a mind-blowing flavor that will turn beet skeptics into beet fans. Serve with vegetable sticks or crackers.
Righteous Roasted Beet Dip
This Roasted Beet Dip from The Perfect Blend cookbook has a mind-blowing flavor that will make your weak in the knees. Throw everything in your blender.
- 4 cups (600g) peeled and cubed raw beets
- 1/4 cup (60ml) extra-virgin olive oil
- 1/2 teaspoon (3g) Celtic sea salt, plus more to taste
- 3/4 teaspoon (1.5g) ground cumin
- 3/4 teaspoon (1.5g) ground coriander
- 2 teaspoons (8g) minced garlic (about 2 cloves)
- 2 teaspoons (10ml) fresh lemon juice, plus more to taste
- 1 teaspoon (5g) ribbed seeded, and finely chopped green chile, plus more to taste
- 1/3 cup (9g) finely chopped cilantro leaves, to serve
Preheat the oven to 400°F (200°C).
Line a baking sheet with a silicone liner or parchment paper. Toss the beets with 2 tablespoons of the olive oil and 1⁄4 teaspoon of the salt. Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don’t want any burnt bits.) You should have about 2 cups (320g).
Throw the beets into a high-speed blender or food processor and add the remaining 2 tablespoons of olive oil, the ground cumin and coriander, the garlic, chile, lemon juice, and the remaining 1⁄4 teaspoon of salt. Blast until well combined. Tweak the garlic, chile, lemon juice, and salt to taste. Transfer the dip to a bowl and stir in the cilantro.
Recipe from The Perfect Blend cookbook