Vegan Roasted Beetroot Dip

Guest recipe by Tess Masters from Healthy Blender Recipes 


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 more to taste

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!


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