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Wednesday, 8 March 2017

Roasted beetroot dip

Vegan, gluten-free, wheat-free, sugar-free
Pretty in pink....even tastes good!
This beetroot dip is quick & easy to make and looks stunning. 100% vegan and delicious. Paired with crackers or chopped up veggies this fresh and colourful dip is perfect.  It could also be used as a sandwich filler or healthy snack.

-6 beetroots (peeled)
-2 garlic clove 
-1 lemon (juice)
-1/2 red chilli (de-seeded)
-1 &1/2 tablespoon of extra virgin olive oil
-1 tablespoon of water
-Pinch of salt & pepper
-2 tablespoons of tahini

Step 1- Preheat your oven to 180 degrees and line a baking tray with foil.

Step 2- Wash & peel the beetroots and slice them in half.
Pop them onto the lined baking tray and drizzle with light oil and whole garlic cloves.
Step 3- Fold over the foil to create a parcel and pop the beetroots into the middle of the oven and roast/cook for 50-60 minutes until soft.
You may want to check them to make sure they aren't burning or drying out. Add more oil if needed.
Step 4- Remove the beetroots from the oven and place onto a cooling rack to cool.
Step 5- Once they have cooled, place the cooked beetroots into a food processor along with the rest of the ingredients.
Blend until smooth. Taste as you go, add more lemon juice, spices or water to your desired texture & flavour.
Serve in a little bowl along with a sprinkling of lemon zest and chia seeds (for protein) YUM


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Holly Jade


  1. Ive never had beetroot dip but now seeing this post, I must try it. I'd imagine this would be fun to do for a party

    1. Hello Eloise, yay! It would be perfect for a party, it would make the table very colourful! :) Happy cooking x

  2. This dip looks so inviting. Definitely going to try this one out. Thank you Holly for all your vegan inspiration :) x

    1. Thankyou SO much!!!! I am so happy i can inspire you! It is SO yummy! Make sure you tag me in photos on social media (links are in the side bar) :) xx


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