Our Beetroot Dip With Walnuts is deliciously rich, healthy, vegan, Paleo and easy to make.
More delicious dip recipes include: Paleo Carrot Dip, Feta and Roast Capsicum Dip & Olive and Zucchini Hommus.
Quick look at Beetroot Dip With Walnuts
- ⏲️ 5 mins hands-on time.
- 🛒 Ingredients: 10
- 🍽️ Makes: 1 cup.
- 🧑🍳 Difficulty: Easy.
- 🗃️ Make ahead: Keep for up to a week.
Why make this Beetroot Dip With Walnuts
- It’s incredibly quick and easy to make.
- The ingredients and super healthy – no nasty ingredients like in a lot 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 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.
Recipe 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.
- Walnuts – you could substitute with pecans or Brazil nuts
- Cumin – ground
- Coriander (fresh or dried) - I used my frozen stash
- Tahini – or you could use sesame seeds
- Fresh lemon juice - or from a bottle
- Coconut oil - or use olive oil
How to make Beetroot Dip With Walnuts
Step 1 - Put the peeled beets and garlic on a parchment paper lined tray.
Step 2 - Drizzle over the coconut oil and toss to coat it all then roast for 25 minutes.
Step 3 - Slice the onion with a sharp knife then add to the pan and cook another 10 minutes.
Step 4 - Add the walnuts and cook another 10 minutes.
Step 5 - Remove from the oven and leave to cool then transfer everything to the bowl of a food processor or blender.
Step 6 - Add the herbs, tahini and lemon juice and blend until you get the right consistency. I like a coarse purée.
Step 7 - If it's a little too thick you can add another teaspoon of lemon juice or a little olive oil and blend again. Transfer to a container and refrigerate until chilled.
Step 8 - Serve.
Recipe FAQs
Yes you do need to peel the beetroot before you roast it. Although you can eat beetroot skin, the texture and flavour of the dip is much better if you peel the beetroot.
Yes. You could do all the cooking for this recipe in an air fryer. The instructions would be pretty much the same but for the first cook, stop it half way & toss the beetroots around.
Serving
- Add some Simple 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 Kalamata Olive Hommus, Carrot Paleo Dip & Simple Homemade Bread Sticks.
- Dish up with Made From Scratch Water Crackers.
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
Beetroot and walnut dip
Ingredients
- 2 large beetroots peeled and cut into large chunks.
- 1 garlic clove peeled
- 2 tablespoon coconut oil
- Pinch of sea salt and cracked black pepper
- 1 small brown onion peeled and roughly sliced
- 1 cup walnuts
- ½ teaspoon dried cumin
- ½ teaspoon fresh I used dried coriander
- 2 tablespoon tahini
- 2-5 tablespoon fresh lemon juice to taste
Instructions
- Pre-heat the oven to 180C fan-forced.
- Line a roasting tin with baking paper and place the beetroot and garlic inside.
- Drizzle over the coconut oil and toss to coat the beetroot and garlic.
- Roast for 25 minutes.
- Add the onion to the pan and cook another 10 minutes.
- Add the walnuts and cook for another 10 minutes.
- Remove the tin from the oven and set aside to cool.
- Place the contents of the pan and the herbs, tahini and lemon juice in a food processor and blend until it reached your desired consistency.
- Refrigerate until serving.
Claire Cameron says
A delicious healthy snack.
Lorraine @ Not Quite Nigella says
That's fabulous that you're starting to get to like items that you didn't like before! Loving this dip as we love beetroot in this household :D
Claire says
Haha I guessed that from yesterday's post!
Hotly Spiced says
It's great that Ollie loves so many different foods and is happy to try anything new. My Alfie was like that but then became fussy at about the age of five, before that he said his favourite food was 'green stalks' (broccoli). Your dip looks beautiful and I agree that roasted the beets certainly intensifies their flavour xx
Claire says
I did the same thing Charlie so I am just hoping Ollie doesn't do it to me too! x
Maureen | Orgasmic Chef says
I love love love beetroot dip. Mine is similar to this but I put just a hint of Greek yoghurt in mine. Yummo.
Claire says
It seems everyone has their own version of beetroot dip. I didn't know it was so popular!
Chris @ The Café Sucré Farine says
This does sound wonderful Claire and so healthy too. Love it when healthy and delicious come together.
Claire says
Thanks Chris!
celia says
Yum! We make a roasted beetroot dip too, but not with walnuts, they'd make a wonderful addition! x
Claire says
They give it an extra earthy boost! x
The Life of Clare says
I love beetroot dip. Usually I just boil the beets and blitz them with mint and yoghurt. But I love your addition of nuts.
Claire says
I'll have to try that next time Clare. I love that the beetroots in this were a little bit caramelised.