Vegan Beetroot Dip

The queen of roots – Beetroot

For this velvety beetroot dip, I use fresh Beetroots. Domesticated in the Ancient Middle East – these rooty queens were originally grown for their leaves – which are totally edible and delicious. Now we often just see the pre-cooked in plastic at the supermarket. We can love them in all their forms. 

They are at their best when freshly harvested from the ground of course, or purchased at the local farmers’ market or organic shop. I love getting them with leaves and all – there is something quite satisfying about using a whole plant – but for this recipe, all we need is the roots.

The visual and aesthetics of this gorgeous unique color can transform any dish into a beautiful work of art. I use it for its taste of course, but I do definitely use it a lot for its aesthetics.

The Dip

This fresh, sweet, and vibrant vegan beetroot dip will seduce anyone with its dazzling appearance. Combine it with something green, and I find myself in aesthetics heaven!

I often add beetroot to my regular Hummus recipe just to give it that pink color and add the earthy sweetness. But you do not need the chickpeas. This version is lighter and fresher. 

There are different ways you can cook the beets before blending them with the other ingredients. For this recipe, I love them roasted. In my experience roasting beetroots brings out more of their flavor and sweetness. The other option is to boil them in water until tender or steam them. Boil them with the skin on to maintain their pink color. If you boil them without the skin too much of the color leaks into the water, and you end up with more of a red-brown end result. Of course, you can also use the pre-cooked ones. It is still much better than no beetroot dip!

As far as spices are concerned, you can also improvise (my favorite thing to do). Coriander powder, black or white pepper, and dill for me are the ideal companions for beetroot. Other herbs like cilantro, parsley, and mint and spices like cumin and garlic and fresh lemon are also fantastic. 

Beetroot dip

This colorful Beetroot dip is perfect to have in the fridge to use as a spread, have it center stage at a party buffet or to serve with salad bowls. It is sweet, fresh, velvety and fresh!

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Course condiment, dip, Side Dish, Snack

Servings 400 gr

Equipment

• blender
• oven

Ingredients

  

• 2 medium Fresh Beetroots
• 1 tbsp Olive oil
• juice of 1 Lemon
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• t tsp coriander powder
• 2 tbsp Tahini
• 1 clove of Garlic
• a bit of water if necessary
• 1 small bunch of Fresh dill

Instructions

 

• Halve the Beetroots and bake them for approx. 30 min at 180°C with -skin on or until they feel soft when pricked with a fork. Or boil them for approx. 30 min or until tender with the skin on, submerged in water. Let the Beetroots cool.
• Cut the beetroots and the garlic into smaller pieces.
• In a Blender combine all the ingredients and blend until smooth
• If necessary add small amounts of cold water to make it smoother – but just small amounts at a time. You don't want it to become too liquid
• Serve as a dip, spread or with a salad.