Beetroot Dip: Vegan, Quick and Easy

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This is the simplest dip you can imagine. If you don’t count the olive oil and salt and pepper, it’s practically a 3 ingredient recipe! Do try it with griddle toasted flatbreads, won’t you?


2 large beetroot
1 cup walnuts
Juice of 1 lemon
Salt and pepper
Olive oil.


  1. Preheat the oven to 200 degrees Celcius.
  2. Roll your beetroots in 1 tablespoon olive oil and a sprinkle of salt, and place in a baking tray. Roast for 30 minutes or so, or until you can easily insert a knife into them.
  3. In the last 5 minutes of beetroot roasting time, chuck your walnuts into another small baking dish and allow to roast until warm and crunchy. You can use the residual heat from the oven and feel free to turn it off. Leave them in there for 5-10 minutes or so.
  4. Juice the lemon. Take the zest off too if you like.
  5. When the beetroot have cooled, the skin should pull away easily from the flesh. Chop roughly and toss in the food processor or blender with the roasted walnuts, 2 tablespoons of olive oil and the lemon juice.
  6. Blend to your desired dip texture. I like to leave it a little chunky.
  7. Season with salt and pepper and serve.


Dip should last up to a week if well covered in the fridge, as it contains no dairy.

Goes With..

Goes great with roast lamb or beef, and makes a delicious sandwich spread. It might sounds weird, but it is insanely delicious with some slice cucumber and some ocean trout, whether smoked, cured or a little leftover pan fried, as pictured below. This was a little light dinner I had waiting for the man after a long, late day of work. Hit the spot, he says.

More beetroot recipes, here.



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