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

Beetroot dip with walnuts - healthy, vegan and paleo.

Beetroot dip with walnuts

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.

Beetroot and walnut dip via www.clairekcreations.com

I developed a love of beetroot.

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.

Beetroot and walnut dip via www.clairekcreations.com

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.

Beetroot and walnut dip via www.clairekcreations.com

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

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

Beetroot dip with walnuts - healthy, vegan and paleo.

What about you? Have you tried anything new recently?

Beetroot and walnut dip via www.clairekcreations.com

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Beetroot and walnut dip

Beetroot and walnut dip

Yield: 1.5 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 2 large beetroots, peeled and cut into large chunks.
  • 1 garlic clove, peeled
  • 2 tbsp coconut oil
  • Pinch of sea salt and cracked black pepper
  • 1 small brown onion, peeled and roughly sliced
  • 1 cup walnuts
  • 1/2 tsp dried cumin
  • 1/2 tsp fresh (I used dried) coriander
  • 2 tbsp tahini
  • 2-5 tbsp fresh lemon juice (to taste)

Instructions

  1. Pre-heat the oven to 180C fan-forced.
  2. Line a roasting tin with baking paper and place the beetroot and garlic inside.
  3. Drizzle over the coconut oil and toss to coat the beetroot and garlic.
  4. Roast for 25 minutes.
  5. Add the onion to the pan and cook another 10 minutes.
  6. Add the walnuts and cook for another 10 minutes.
  7. Remove the tin from the oven and set aside to cool.
  8. 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.
  9. Refrigerate until serving.

 

About Claire Cameron

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