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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. 

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 Cups
Calories 366 kcal
Author Tess Masters

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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).
  3. 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 Notes

Recipe from The Perfect Blend cookbook