Can’t Beat this Roasted Beet Dip!

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor

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 recipe 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 recipe up 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 the beet dips out there, this one 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 quick easy dip will turn them around! People far and wide agree, this beet dip is a stunner, a winner, and not to be missed!

Can’t Beat this Roasted Beet Dip!

Can’t Beat this Roasted Beet Dip!

Makes 2 Cups75 MINS
  • 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 cumin seeds
  • 3/4 teaspoon coriander seeds 
  • 2 teaspoons minced garlic (about 2 cloves), plus more to taste
  • 2 teaspoons ribbed, seeded, and finely chopped green chile, plus more to taste
  • 2 teaspoons fresh lemon juice, plus more to taste
  • 1/3 cup (9g) loosely packed finely chopped cilantro leaves 
  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. Heat the cumin and coriander seeds in a small heavy skillet over medium-high heat for about 2 minutes, stirring constantly, until they release their fragrance and change color slightly. Be careful not to burn them or they will develop bitterness. Grind the seeds in a spice grinder or crush with a mortar and pestle.
  4. Throw the beets into a high-speed blender or food processor and add the remaining 2 tablespoons of olive oil, the toasted and ground seeds, 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.

Photo by Trent Lanz and styling by Alicia Buszczak




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