Beetroot Dip

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Beetroot Dip

Beetroot Dip

Super creamy roasted beetroot dip
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Snack
Servings 1


  • Oven
  • Blender


  • 2 medium to large beetroots, scrubbed and cut into chunks
  • ½ french shallot, peeled and quartered
  • 1 clove garlic, peeled and quartered
  • ¼ lemon, juiced
  • ½ tsp garam masala powder*
  • 1 tsp paprika
  • salt and pepper
  • 1 tsp white wine vinegar
  • olive oil
  • ½ hot chilli, halved length ways
  • Baking foil


  • Pre-heat oven to 180°C. Place a piece of baking foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot.
  • Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil.
  • Peel shallot and garlic, cut into chunks and place on the beetroot. (If you want your dip to have a bit of heat to it, cut a hot chilli in half and add in).
  • Season with salt & pepper, drizzle with olive oil and squeeze on a bit of lemon juice. Wrap the foil carefully into a long parcel, place parcel in a roasting dish and roast until done (roughly 90 minutes, check with a fork).
  • When the beetroot is roasted soft, blend the ingredients until smooth. (I used a bar mix, but blender would work just as well).
  • Add in olive oil, vinegar, lemon juice, garam masala, paprika and blend together.
  • Season with salt &pepper and adjust spices until right. Refrigerate overnight and serve cold.     
Keyword beetroot, dip
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