Can’t Beat this Roasted Beet Dip!

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

Some time ago, I made this phenomenal roasted beet dip, and it was one of the most incredible dips I have ever tasted. I've been dreaming about it ever since, and thought it was time I perfected the blend and shared the best kept secret in the beet-loving world. Actually, let me re-phrase that and say "the dip loving" world. I shared this scrumptious beetroot 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!" Suffice to say -- they are now beet-loving converts. If anyone says they don't like beets - this is the quick easy dip that will turn them around! People far and wide agree -- this beetroot dip is a stunner, a winner, and not to be missed!

I will admit that the reason I didn't post this vegan dip sooner, was that I was waiting to perfect the blend. I first made this dip when I was volunteering in my mum's school kitchen. At the time, we were all in such a rush to get lunch ready, that I threw this vegan dip together without measuring anything and did it all by feel and taste. We were also cooking in massive quantities! I was just throwing in a little of this and a little of that, and when it came time to replicate it I was up that well known creek without a culinary paddle!

My life-line came last weekend, when after raving about this dip to Elaine, Lois and Sharon I finally decided to make it with them for our latest lunch. If anyone was going to help me perfect the blend and finally get it right -- it was them! They all have such a wonderful flair for flavors and a genuine love of good food. We all stood there and kept adding our cumin, coriander, garlic, chile and salt until we had it "juuuuust right"! I felt like Goldilocks! Lois, Elaine and I stood over the food processor with our spoons tasting between each turn of our "porridge", and Sharon was our trusty scribe, making sure that this time, I wrote down the recipe!

The results, as you will taste, were spectacular! 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. This dip is going right up there with the creamy cashew dip, muhammara, macadamia pesto and green pea chutney as one of my all-time favorites. Nothing "beets" this!

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Can’t Beat this Roasted Beet Dip!

Can’t Beat this Roasted Beet Dip!

Makes 2 Cups75 MINS
  • 4 cups raw beetroot cut into chunks / when roasted makes about 3 cups

  • 2 tablespoons cold pressed extra virgin olive oil or more for desired consistency

  • 1 teaspoon Celtic sea salt, plus more to taste

  • just over 3/4 teaspoon roasted cumin seeds

  • just over 3/4 teaspoon roasted coriander seeds

  • 4 teaspoons finely chopped fresh garlic

  • 5 teaspoons finely chopped serrano chile (add gradually to taste - you might need less depending on the chile)

  • 1/3 cup fresh cilantro chopped finely

  • 1 1/2 teaspoon fresh lemon juice to taste (optional)
  1. Preheat oven to 200 C / 400 F.

  2. Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.

  3. Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chile. Drizzle in half the olive oil and pulse until well combined.

  4. Add in the rest of the olive oil gradually to reach your desired consistency.

  5. Now taste and adjust the quantities of chile, garlic and salt. This will depend on the heat of your chile.

  6. Stir through chopped cilantro and serve with pita breads, ciabatta or chips.

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