Vegan Roasted Beetroot Dip46
Some time ago, I made this phenomenal vegan roasted beetroot (beet) dip that was one of the most incredible vegan dips I have ever tasted. I have been dreaming about it ever since my first bite of piggy Heaven 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! Snouts 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 beetroot dip when I was volunteering in my mum's school kitchen. As a writer of a vegetarian recipe blog, this was a dream! To read more about the incredible event where this vegan beetroot dip came from check out my events blog. So back to why I didn't share this beetroot dip recipe sooner! Each station of teachers, volunteers and students had about 3-4 recipes each, and we were all in such a rush to get the 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 flavours and a genuine love of good vegetarian food. We all stood there and kept adding our cumin, coriander, garlic, chilli 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 this s'blended recipe!
The results, as you will taste, were spectacular! This is a fantastic quick easy food processor recipe. Unlike a lot of the beetroot dips out there, this one is dairy free, as well as egg free, nut free, soy free and gluten free. If you are looking for quick easy allergy free recipes or gluten and dairy free recipes for your next feast, this is it! Lois actually just emailed me to say that she tasted the last of her stash and said she found the garlic a bit overpowering after it had sat for a few days. She suggested a dash of fresh lemon juice to round out the flavours. Give that a go if you want a zesty punch. I will give that a try next time. But in my house, these beets never make it to the second day! This vegan beetroot dip is going right up there with the creamy cashew dip, muhammara, macadamia pesto and green pea chutney as one of my all-time favourite vegan dips. Trust me, this beetroot dip is one of the best healthy food processor recipes you will find. In the piggy dip-loving world -- nothing "beets" this!
Vegan Roasted Beetroot Dip
- 4 cups raw beetroot cut into chunks / when roasted makes about 3 cups
- 2 Tbsp cold pressed extra virgin olive oil or more for desired consistency
- 4 tsp finely chopped fresh garlic
- 5 tsp finely chopped serrano chilli (add gradually to taste - you might need less depending on the chilli)
- 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 or Himalayan salt
- 1 1/2 tsps fresh lemon juice to taste (optional)
- Preheat oven to 200 C / 400 F.
- 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.
- Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli. Drizzle in half the olive oil and pulse until well combined.
- Add in the rest of the olive oil gradually to reach your desired consistency.
- Now taste and adjust the quantities of chilli, garlic and salt. This will depend on the heat of your chilli.
- Stir through chopped cilantro and serve with pita breads, ciabatta or chips. YUM!
Makes about 1 1/2 cups
Piggy Cooking Tips
here’s a great way to clean beet stains
Beets are delicious! But they can be messy to work with and stain everything they touch including hands, cutting boards and bench tops. I always use gloves to handle beets so I don’t spread the juices to everything else in my kitchen. To remove the beet juice from cutting boards and bench tops just sprinkle the surface with some salt. This helps to lift the residue. Leave it sit for a while and then rinse and scrub with soap and water.
You can’t beet that!