Yummy Roasted Beetroot Dip
HappyEarth
9 Comments
This beetroot dip recipe from Stephanie Alexander's book ‘the cooks companion’ is so simple and just divine! Beetroot grows pretty much all year round in our climate, and at the moment we’ve got quite a few beetroot ready for harvesting, so last weekend we whipped up this gorgeous beetroot dip by:
- Harvesting about 6 medium sized beetroot
- Giving them a good scrub, and removing the tails and stalks (you can use the leaves in cooking the same way you use silverbeet leaves. And if you’re worried about getting pink fingers you may want to wear gloves!)
- Chopping the beetroot up into cubes about 1 or 2 centimetres in diameter (you can roast beetroot whole, but it reduces the cooking time drastically if you cube them)
- Spreading the beetroot cubes on a baking tray, covering them in olive oil and baking them for about 20 to 25 minutes at 180 degrees, until they’re nice and soft
- Letting the roasted beetroot cool a little, and then giving it a whizz in the food processor along with a clove of grated garlic, a teaspoon of both ground cumin and coriander, a pinch of salt, and a splash of olive oil (you can adjust these flavouring depending on your preferences).
- Enjoying the dip with small pieces of Lebanese bread and zucchini dipping sticks (we’ve overloaded with zucchini around here already!)
This was the first time we made this dip, and it’s definitely now one of our favourite ways to use our fresh garden beetroot. We’d love to hear about your favourite way to use beetroot!
Reader Comments (9)
Stephanie is my culinary hero. So many great recipes and this one is delish isn't it!!?? I lurve roasted beetroot...
Yeah Stephanie is on e of our heroes too! It's fantastic that she's so into growing food organically too, and supporting the development of school food gardens to get young ones passionate about growing and eating good food!
Hi Guys,
That looks super good. What a bummer i didn't win one of Stephanie's books at the Closing ceremoney on Saturday.
have a great week.
Cheers
Donna
YUM! I just made this - its yummy! I think I was a little heavy handed on the garlic. Thanks for the recipe. I was getting tired of pickeled beetroot and baked beetroot - so perfect timing.
Glad to hear you liked the dip so much Tricia! We were keen to find more creative ways to use our beetroot too, and this recipe sure is a winner!
Donna it was a bummer you didn't win one of Stephanies books - but watch out for them being offered as Sustainable Illawarra e-newsletter give aways soon too...
HI guys - just found your site while looking for images of frog ponds. We're working on the Permaculture thing here too in Perth. Our favourite recipe for beetroot is a salad.
You just toss beetroot, carrot, some apple, a teaspoon of honey, and some vinegar in the blender until it's shredded. Quantities as you like - and you can add coriander (but I prefer it without). This salad tastes eveb better after a night in the fridge as the apple sweetens everything. Enjoy!
P.S. you can also eat the young beetroot leaves like lettuce - adds colour and flavour!
Thanks for sharing your beetroot recipe nathalie ... well be sure to give it a go :)
Yum, this looks really good! I'll have to try it when we get some beets in our garden. My favourite way to eat them is roasted with cubes of orange kumara, then tossed with rocket, olive oil, lemon juice and some feta crumbled over :-)