Name: Roasted Beetroot Dip Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 5 beetroots medium; 100 g toasted cashews; 300 ml light sour cream; 20 g parmesan cheese grated; 2 garlic cloves finely chopped; 3 tbs lemon juice; 2 tbs extra virgin olive oil; 1 pinch sea salt; 1 pinch ground black pepper; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp paprika; 1/2 tsp ground cinnamon

by gquintal Last updated on 07/09/2019

This dip is rich burgundy in colour and is a great complement to a soft cheese. - gquintal

Ingredients

5 beetroots medium
100 g toasted cashews
300 ml light sour cream
20 g parmesan cheese grated
2 garlic cloves finely chopped
3 tbs lemon juice
2 tbs extra virgin olive oil
1 pinch sea salt
1 pinch ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cinnamon

Method

Step 1

Preheat oven to 200C.
Step 2

Trim and gently scrub the beets and then individually wrap in aluminium foil.
Step 3

Roast in the oven, turning occasionally, for 1 hour or until they are tender.
Step 4

Remove from oven, open foil and leave to cool for 10 minutes. Wearing rubber gloves, gently rub beets to peel and discard skin.
Step 5

In a food processor, finely chop the cashews, add beetroots and process until finely chopped.
Step 6

Add the remaining ingredients and process until mixed through.
Step 7

Package in small plastic containers.