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Raw beetroot dip

Jill Dupleix
Jill Dupleix

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Vibrant and flavour-packed.
Vibrant and flavour-packed.Dominic Lorrimer

Juiced, baked or blitzed, it's bleeding obvious why beetroot is good for you.

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Ingredients

  • 500g beetroots, trimmed and scrubbed

  • 3 spring onions, white and greens, chopped

  • 2 tbsp avocado, chopped

  • 1 red chilli, finely sliced

  • 1 tsp ground coriander

  • 2 tbsp walnuts

  • 3 tbsp coconut oil or extra virgin olive oil

  • 1 tbsp lemon juice or apple cider vinegar

  • sea salt and pepper

  • 1 tbsp sesame seeds

  • 1 tbsp mint leaves

Method

  1. Step 1

    Chop the beetroot and combine with the spring onions, avocado, chilli, coriander, walnuts, oil, lemon juice, sea salt and pepper in a high-speed blender. Whiz for two minutes until smooth, stopping to scrape down the sides once or twice.

  2. Step 2

    Taste and adjust spices, sea salt and pepper. Scatter with sesame seeds, mint leaves, and a final drizzle of olive oil, and serve as a dip with roast vegetable chips, vegetable crudite or crisp leaves, or as a relish with other dishes.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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