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Roasted beetroot dip with cinnamon and chilli

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  • beetroot dip from above with spoons
  • 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

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Serves: 12 Cooking Time: 1 hour


  • 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



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


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


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


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


Allow to cool down enough to handle


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


Serve with crackers or on bread


Garnish with fennel seeds and micro red garnet


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

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