Beetroot dip with walnuts (easy recipe)

Beetroot dip with walnuts - deliciously rich, healthy, vegan, Paleo and easy to make.

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• Why make this recipe
• Ingredients
• Instructions
• Serving
• Storage
• Recipe

Why make this recipe

• It’s incredibly quick and easy to make.
• The ingredients and super healthy – no nasty ingredients like in most store-bought dips.
• You can freeze it (in portions for simple snacking).
• Saves you money – it’s much cheaper to make your own beetroot dip than buy it.

I knew that being a mum would be an amazing experience but what I wasn’t really prepared for was my children teaching me new things (I know – the things pre-kid people think!).

While trying to introduce our first bubba to every food I could get my hands on, I decided that if I wanted him to eat something, I probably should try it myself (if you didn’t know, I’m a reformed super fussy eater).

What do you know… I learned to love quite a few new fruits and vegetables as I introduced them to him.

I developed a love of beetroot. Especially roasted beet.

I’ve always loved how pretty they are but they’re also packed with goodies.

Did you know beetroot can lower blood pressure?

They’re not just for baby purees and salads though.

Roasted up with some onion and garlic and blended up they make a delicious beetroot dip with walnuts.

Ingredients

• Beetroot – fresh is best but you could use canned
• Fresh garlic cloves – the recipe says just 1 but feel free to increase it if you’re a big garlic fan. If you don’t have it, use the minced type that comes in a jar.
• Coconut oil – just the regular type from the supermarket
• Sea salt and black pepper – to flavour
• Brown onion
• Walnuts – you could substitute with pecans or Brazil nuts
• Cumin – ground
• Coriander (fresh or dried)
• Tahini – or you could use sesame seeds
• Fresh lemon juice

I first tasted this as the launch of the Good Food and Wine Show. 

Bauer’s farm grows the tastiest organic produce I’ve had the pleasure of tasting and this dip is the work of their chef.

They made it to feature their sweet, delicious beetroots at the show. 

I practically parked myself at the stall and ate carrot after carrot dipped in the stuff.

Instructions

To make this beet dip you will first need to preheat the oven and line a baking tray or sheet pan with parchment paper. 

1. Put the peeled beets and garlic on the tray, drizzle over the coconut oil and toss to coat it all then roast for 25 minutes. 
2. Slice the onion with a sharp knife then add to the pan and cook another 10 minutes. 
3. Add the walnuts and cook another 10 minutes. 
4. Remove from the oven and leave to cool.
5. Pour everything into the bowl of a food processor (or blender) and add the herbs, tahini and lemon juice and blend until you get the right consistency. I like a coarse purée. 

Roasting the beetroot, onion and garlic makes this taste so deliciously rich and brings out the sweetness in the beetroots.

Serving

• Add some macadamia dukkah on top when you serve it to make it look pretty & add crunch.
• Serve like I did with some plain rice crackers.
• Add to a snack plate with vegetable sticks (great for lunchboxes).
• Simply serve with a selection of crackers and veggie sticks - great in lunch boxes too!
• Make a dip buffet with hommus, carrot dip & homemade bread sticks.
• Dish up with made from scratch water crackers.

Storage

Store dip in the fridge in an air-tight container for up to a week or pop in the freezer.

You can freeze in portions for easy snacking.

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It amazes me how much flavour can come from so few ingredients although it really shouldn't. Enjoy!

What about you? Have you tried anything new recently?

Recipe