Roasted Beetroot Dip Recipe

A delicious dip for a snack or as a spread on sandwiches. For a colourful tri-colour selection when entertaining serve with the Minty Pea Dip and Judy’s Pumpkin Dip.

Ingredients:

1 bunch beetroot (3 or 4 medium bulbs)
juice of 1 lemon
2 tsp cumin powder or seeds
2 tsp coriander powder or seeds
1/2 tsp cinnamon
1 clove garlic
pinch of salt and pepper

Method:

Preheat oven to 200 degrees C
Peel the beetroot and chop into quarters
Place a length of foil in a baking tray and place all the ingredients on this with a light spray of olive oil – seal up the foil to make a “parcel”
Bake for about 40minutes -until beetroot is tender
Allow to cool a little and then blend, adding some fresh parsley or coriander leaves if desired.

Stays fresh in an air tight container in the fridge for up to 5 days

Serving Suggestion:

use as dip with raw vegetables
use as a spread on sandwiches (in place of butter)
for dinner as an accompaniment to BBQ or grilled steak