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Roasted beetroot dip with cinnamon and chilli

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  • beetroot dip with jar in background
  • beetroot dip with jar and spoons from above
  • beetroot dip

This dip has a lovely sweetness from the beets and cinnamon and a nice chilli warmth that really sings with fennel seeds. A great way to use up all your beets when you save the beetroot stems for quick pickles and the beetroot leaves for a salad or filo parcels.

 

Roasted beetroot dip with cinnamon and chilli

Print Recipe
Serves: 12 Cooking Time: 1 hour

Ingredients

  • 1 bunch beetroot (reserve the stems for quick pickles and the leaves to make a salad or filo parcels)
  • 2 teaspoons cinnamon
  • 2 tablespoons olive oil
  • 1 green chilli sliced in half lengthways
  • Salt and pepper to taste
  • Juice of one lemon
  • 2 tablespoons beetroot stem quick pickle juice
  • 1 teaspoon fennel seeds and micro red garnet to garnish

Instructions

1

Prepare the beetroot, reserve the stems for pickles and the leaves for salad

2

Wash and peel the beets, quarter them and add them to a double parcel made of baking paper and tied with kitchen string

3

Before you tie up the parcel add the chilli, a drizzle of olive oil, salt and pepper and cinnamon

4

Bake in the oven for 40 minutes to 1 hour – depending on hour big the beets are – test with a fork and remove when the beets are very soft all the way through

5

Allow to cool down enough to handle

6

Add the cooked beets and chilli to a blender along with the lemon juice, olive oil and pickle juice and blend

7

Serve with crackers or on bread

8

Garnish with fennel seeds and micro red garnet

Notes

I used Urban Green micro herbs from @myfruitologist Rozelle and About Life Lavish Lavosh

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