Raw beetroot dip

Jill Dupleix
Vibrant and flavour-packed.
Vibrant and flavour-packed. Photo: Dominic Lorrimer

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


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


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. 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.