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.
The Most Incredible bRoasted Beet Dip
This roasted beet dip is one of the most incredible dips I’ve ever tasted, and is loaded with cleansing nutrients.
I first made a version of this beet dip when I was volunteering in my mum’s school kitchen. My friend Judy had her eight-year-old students hopping into this like it was hamburgers! Suffice it to say, this dip gets raves from beet skeptics.
I’ve spiced the original beet dip recipe with more garlic, chile, and salt, and added some lemon juice to brighten the flavors. You will need a high-speed blender or a food processor for this one. Unlike a lot of other beet dip recipes, this roasted beet dip is dairy free, as well as egg free, nut free, soy free, and gluten free.
I shared this brilliant beet dip with Kris and Courtney (AKA my 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!” They are now beet-loving converts.
If anyone says they don’t like beets, this roasted beet dip will turn them around.
People far and wide agree, this beet dip is a stunner, a winner, and not to be missed!
Righteous Roasted Beet Dip
This roasted beet dip is so spectacular it will win over the most ardent beet skeptics. This recipe is vegan and gluten-free.
- 4 cups (600g) peeled and cubed raw beets
- 1/4 cup (60ml) extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 2 teaspoons minced garlic (about 2 cloves)
- 2 teaspoons fresh lemon juice, plus more to taste
- 1 teaspoon 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.