Cosy Hobbit Kitchen

Roast Beetroot Dip


Brighten your day with this vibrant, crimson dip.


  • 4 beetroot
  • A good squeeze of lemon juice
  • Olive oil
  • Salt and pepper
  • 1 garlic clove, grated
  • 1 T balsamic vinegar
  • A handful of chopped chives (optional)



1. Wash and peel beetroot, then slice into small chunks. Be aware that the juice stains your hands, so give them a thorough wash afterwards!

2. Put beetroot in a baking dish, coat in a couple of teaspoons of olive oil and add seasoning. Place in a 200 * C oven for around 40 minutes, or until soft when tested with a fork.

3. Cool on a wire rack, then transfer the beetrooot chunks into a food processor. Add lemon juice, grated garlic, chives and balsamic vinegar. As you process, add a few tablespoons each of olive oil and water – enough to reach a smooth, spreadable consistency.

4. Spread onto toasted sourdough bread, crackers or roast vegetables.


Makes about 1 3/4 cup.


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