Beetroot Dip
Easy-to-make beetroot dip tastes just as good as it looks! Serve it hot or cold with veggies, crackers, or bread - perfect for snacking and entertaining.
Equipment
Ingredients
- 1 cup kosher salt, plus more for seasoning
- 3 medium beets, scrubbed and stalks trimmed
- ⅓ cup water
- 2 tablespoons lemon juice
- ¼ cup tahini
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
For the Garnish:
- 4 mint leaves, julienne
- olive oil, to drizzle
Instructions
- Preheat the oven to 425°F (218°C). Then, pour 1 cup of salt into three piles on a rimmed baking sheet and create a well in each. Nestle the beet into the salt and sprinkle more salt over the top.
- Bake for 1 hour. Remove from the oven and let the beets cool before removing the skins. Roughly chop the beets and add them to a food processor.
- Add water, tahini, lemon juice, garlic, ground cumin, and turmeric to a food processor. Process until smooth; then taste and season with salt.
- Transfer the dip to a serving bowl and top with fresh mint and olive oil to serve.
Notes
Serving: ¼ cup
Expert Tips:
- Look for beets with bright green leaves; the skin should be smooth and free of blemishes.
- Salt-roasting the beets allow them to steam in their skins resulting in a smooth texture and incredible flavor. You can also wrap the beets in foil if you prefer.
- Allow beets to cool before removing the skin and adding them to the food processor.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 71 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 4 g | Sodium: 6769 mg | Fiber: 2 g | Sugar: 4 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!