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Golden Garlic Beet Dip: A Vibrant Vegan Delight

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Roast Beetroot and Garlic Dip 🥣

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 3 cups

Description:

Delight in the vibrant hues and savory flavors of this Roast Beetroot and Garlic Dip. This recipe combines the earthy sweetness of roasted beetroot with the aromatic richness of garlic, accented by a hint of ground coriander and cumin, finished with a zing of fresh lemon juice and the smoothness of extra virgin olive oil. Perfect for gatherings, potlucks, or as a refreshing summer snack, this vegan dip promises to tantalize the taste buds with every creamy, nutrient-packed spoonful.

Ingredients:

  • 1 beetroot
  • 1 head of garlic
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil

Nutritional Information (per serving):

  • Calories: 77
  • Fat Content: 5g
  • Saturated Fat Content: 0.7g
  • Cholesterol Content: 0mg
  • Sodium Content: 5.1mg
  • Carbohydrate Content: 8g
  • Fiber Content: 1g
  • Sugar Content: 0.3g
  • Protein Content: 1.6g

Instructions:

  1. Prepare Beetroot: Begin by trimming the leaves and stems of the beetroot, ensuring to leave about 2-3 cm of the stem attached. This helps retain moisture during roasting.

  2. Roast Beetroot: Wash the beetroot thoroughly, then place it in a baking dish. Cover the dish tightly with foil to trap the steam and moisture. Bake in a preheated oven at 180°C (350°F) for 1 hour.

  3. Add Garlic: After the initial hour of roasting, add the whole head of garlic (with the top cut off to expose the cloves) to the baking dish with the beetroot. Recover the dish with foil and continue baking for an additional 30 minutes.

  4. Toast Spices: While the beetroot and garlic are roasting, dry toast the ground coriander and cumin in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic. This enhances their flavors and releases their oils.

  5. Prepare Garlic: Once the garlic is roasted and tender, wearing rubber gloves to protect your hands, gently rub off the skin from the beetroot. Then, cut the top of the head of garlic and squeeze the softened cloves into the bowl of a food processor.

  6. Blend Ingredients: To the food processor bowl, add the roasted beetroot (peeled and chopped), toasted spices, fresh lemon juice, and extra virgin olive oil.

  7. Process Until Smooth: Pulse the ingredients in the food processor until they are almost smooth, with a creamy consistency.

  8. Season to Taste: Taste the dip and adjust the seasoning as needed with salt and pepper, ensuring the flavors are balanced to your preference.

  9. Serve: Transfer the Roast Beetroot and Garlic Dip to a serving bowl. This versatile dip can be served warm or at room temperature, paired with crispy pita chips or your favorite crackers. Enjoy the burst of flavors and the nutritious goodness in every scoop!

Recipe Notes:

  • To save time, you can roast the beetroot and garlic ahead of when you plan to serve the dip. Simply store them in the refrigerator until ready to use, then proceed with blending the ingredients.
  • For added depth of flavor, consider roasting the beetroot and garlic with a drizzle of balsamic vinegar or a sprinkle of dried herbs like thyme or rosemary.
  • This dip can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Just give it a stir before serving to recombine any separated oils.
  • Feel free to customize the seasoning of the dip to suit your taste preferences. You can add a pinch of chili flakes for a hint of heat or a sprinkle of chopped fresh herbs like parsley or dill for a burst of freshness.
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