Roasted Beetroot Dip Recipe

A Symphony of Flavors

This roasted beetroot dip is a game-changer, boasting a unique blend of sweet, spicy, and tangy notes that will leave you and your guests craving more. The roasted beetroot adds a deep, earthy flavor, while the fresh garlic and serrano chili provide a pungent kick. The roasted cumin and coriander seeds bring a warm, aromatic depth, complemented by the brightness of fresh cilantro and a squeeze of lemon juice.

Allergy-Friendly and Delicious

This dip is free from common allergens like dairy, eggs, nuts, soy, and gluten, making it perfect for serving at gatherings and parties. With its vibrant color and irresistible flavor, it’s sure to be a hit with both kids and adults alike.

Get Ready to Wow

Give this recipe a try and experience the magic for yourself. Simply roast the beets, blend them with the remaining ingredients, and adjust the seasoning to taste. Serve with pita bread, ciabatta, or chips, and watch as your guests devour every last bite.

Recipe Details

• Yields: 1 small bowl
• Difficulty: Easy
• Total Time: 70 minutes
• Active Time: 10 minutes

Ingredients

• 4 cups raw beetroot, cut into chunks
• 1/8 cup cold-pressed extra virgin olive oil
• 4 tsp finely chopped fresh garlic
• 5 tsp finely chopped serrano chili
• Just over 3/4 tsp roasted cumin seeds
• Just over 3/4 tsp roasted coriander seeds
• 1/3 cup fresh cilantro, chopped finely
• 1 tsp Celtic sea salt
• 1 1/2 tsps fresh lemon juice (optional)

Instructions

1. Preheat your oven to 200°C / 400°F.
2. Toss the beets with a little olive oil and Celtic sea salt, and bake for about an hour, or until tender.
3. Blend the roasted beets with the cumin, coriander, salt, half the garlic, and half the chili.
4. Drizzle in half the olive oil and pulse until well combined.
5. Add the remaining olive oil gradually to reach your desired consistency.
6. Taste and adjust the seasoning as needed.
7. Stir through chopped cilantro and serve with your favorite dippers. Enjoy!