For a while I thought we weren’t going to have a summer this year in the UK but the season finally pulled through, which makes this beetroot dip just perfect for the warm weather.
Earlier this year I dined at Ceru, a new popup restaurant in London serving Levantine cuisine. The food was excellent and the dish that stuck most in my memory was its beetroot dip and here you will find my take on it.
As with most root vegetables, it’s a good idea to buy organic because for some reason they are sweeter. Also, if sweetness is your thing, opt for more but smaller bulbs rather than fewer but bigger ones. I prefer to wash and scrub the vegetables thoroughly, rather than peel them, not wanting to miss out on the extra vitamins, roughage and flavour.
Roasting is optional, but the cooking process deepens the flavour of the dip. You can skip this step by simply buying ready-cooked beetroot and placing all the ingredients in a blender and be finished in 5 minutes. Personally, I like my dip with a bit of a bite but there’s nothing stopping you from making it perfectly smooth.
Cinnamon is the secret ingredient to this recipe, which is quite forgiving in adjustments. Add more yogurt if you’d like it sloppier. Add some garlic. Use cumin or cardamom instead of cinnamon. Have fun experimenting!
If you’re taken with the selection of bamboo products, as well as the mason jars, you can buy them at restaurantware.com. They have a stunning array of eco-friendly products that won’t lead to the downfall of our precious environment.
Cookbooks perfect for summer
- Hummus Bros. Levantine Kitchen
- Small Plates: Tapas, Meze & Other Bites to Share
- Snackistan: Street Food, Comfort Food, Meze
- Turkish Meze
- Persiana: Recipes from the Middle East & Beyond
What is your favourite summer dip?
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Roasted Beetroot & Pistachio Dip
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Ingredients
- 1kg (2lbs) raw, whole beetroot
- 45ml (3 tbsp) olive oil
- 250ml (1 cup) raw pistachio nuts, shelled
- 5ml (1 tsp) ground cinnamon
- 500g (1lb) Greek yogurt
- salt, to taste
Instructions
- Wash and scrub the beetroot thoroughly and cut into slices.
- Place the beetroot in a single layer in an ovenproof dish.
- Drizzle with oil, sprinkle with salt and bake at 180°C/fan 160°C/355°F/gas mark 4 for around an hour or until fork tender. Halfway through it’s a good idea to toss them around a bit.
- Let the beetroot cool down.
- Place the beetroot, pistachios, cinnamon and yogurt in a blender and process until desired consistency. Do it in batches if needed.
- Season to taste and serve with lamb meatballs and your favourite type of bread.
- Category: Starter
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Calories: 235
- Sugar: Sugars
- Sodium: 96 mg
- Fat: 14.9 g
- Carbohydrates: 22.7 g
- Fiber: Dietary Fiber
- Protein: 6.5 g
- Cholesterol: 7 mg
P.S. This post was sponsored by Restaurantware.
Tracey Peach says
Salasa dip because it’s great with the lighter summer foods
Chris Andrews says
What is your favourite and why? . . . . . . guacamole – so tasty and easy
Tracy Nixon says
I love houmous. Asda do a lovely ASDA Chargrilled Red Pepper Houmous – I dip anything from bread an carrot sticks to baby new potatoes in it!
Karen Richards says
Salsa. Goes with so many dishes and a like a bit of a kick.
Andrew says
glorious colour! Never would have thought of beetroot and cinnamon….
laura banks says
sour cream and chives its a must when we have a BBQ
pete c says
cheese and garlic dip ; as it`s delicious
Sarah (@tamingtwins) says
How funny Michelle, at a friend’s house last night we had a Beetroot and Sesame dip that she’d bought from Sainsbury’s. I absolutely adored it and vowed to go home and make some more beetroot dips, then I’ve just stumbled upon this! Hurrah. Looks and sounds delicious. I will certainly make this, thank you.
★★★★★
michelle banks says
i love salsa dip x
Nicola McC says
I love a sour cream and chive dip all year round.
LESLEY BRADLEY says
I’ve recently discovered a nacho cheese dip in Tesco,it’s lovely with a barbeque and mixed salad
Heather Haigh says
Tzatziki – so tasty and fresh
caroline walliss says
Guacamole because it’s so nutritious and tastes great!x
caroline walliss says
Guacamole because it’s so nutritious and tastes great!x
caroline walliss says
Guacamole because it’s so nutritious and tastes great!x
Elizabeth Hinds says
I love Tzatziki – it’s so fresh and delicious and it goes with anything 🙂
ROBERT MCINTOSH says
I usually just make up some dips with mayonnaise and yoghurt – depends what I have to hand after that!
Ruth Harwood says
I do love a nice Cheese and Chive concoction that we throw together 🙂
Iris W says
Creme fraiche I add different herbs and spices to it depending what I’m using it for. It’s so versatile
Kristy Brown says
I love garlic and cheese dips.
Kristy Brown says
I love garlic and cheese dips.
leanne weir says
a lovely pea pesto to go with salmon
Ren Behan says
My favourite dip is a fresh broad bean and feta dip – or this beetroot dip!
anne-marie wigley says
guacamole because i find it refreshing
anne-marie wigley says
guacamole because i find it refreshing
Emily Leary says
Gorgeous colour! Looks absolutely delicious!
★★★★★
Emily Leary says
Gorgeous colour! Looks absolutely delicious!
★★★★★
Emily Leary says
Gorgeous colour! Looks absolutely delicious!
★★★★★
aaron broad says
I like Sour Cream dip
Simon Woolf says
Sounds delicious! Totally agree about buying organic too. From long experience ( my parents were organic farmers and I grew up in a farming community) you often do get bitter tasting residues on heavily sprayed vegetables. Its subtle but noticeable, and of course rather worrying.
Jill Ashton says
Guacamole, I love it and it’s good for you!
Arabella Bazley says
I love moutabel and it’s so easy to make. I even leave a little of the roasted skins in to give a smoky flavour and add a little more interest to the texture.
Arabella Bazley says
I love moutabel and it’s so easy to make. I even leave a little of the roasted skins in to give a smoky flavour and add a little more interest to the texture.
Stephanie Whitehouse says
Tatziki, as we have so many cucumbers
Stephanie Whitehouse says
What green box?
Kerry Locke says
Loving the colour of the Beetroot dip .. I adore Guacamole especially with Veggie Crisps
Rich Tyler says
Pesto Houmous 🙂
Fiona Maclean says
I loved the food at Ceru too! Actually we had a roasted beetroot dish this time, but I had the dip when there was a pop up in fitzrovia…!
Fiona Maclean says
I loved the food at Ceru too! Actually we had a roasted beetroot dish this time, but I had the dip when there was a pop up in fitzrovia…!
Megan Kinsey says
hummus because it goes with everything!
Megan Kinsey says
hummus because it goes with everything!
Fifig1986 says
Sour cream and chive
Donna Caldwell says
Love hummus but a lovely cold tomato salsa on spicy food is amazing too
Angie Hoggett says
Guacamole, so good with prawns
Sarah Lee says
Houmous – it goes with everything
Sarah Lee says
Houmous – it goes with everything
Alison says
I love sour cream and chive
Victoria Prince says
I don’t have a favourite dip! I do love the sound of this beetroot one though, not something I’ve come across before and definitely on my list to try 🙂
Ruth Hunter says
tsatsiki – reminds me of greece
Ruth Hunter says
already subscribed
Lizzy Cooper says
Soured cream and chives i think 🙂
Joanna Sawka says
Sour Cream dip is my favorite.
Joanna Sawka says
Sour Cream dip is my favorite.
Aaron Milne says
love hummus & subscribed
Mark Palmer says
Honey mustard
Stuart Payne says
classic Guacamole – chunky and flavorful
Emma says
Salsa. It goes with everything.
Fiona K says
tzatziki. I love it because it is so light, and you can eat it with pita bread or crudites
Fiona K says
tzatziki. I love it because it is so light, and you can eat it with pita bread or crudites
Susan Clayton says
I love Tzatziki – it reminds he of the fabulous heat of the Greek Islands and holidays.
Susan Carruthers says
Guacamole because it’s delicious!
Chloe Ellis says
Salsa, just goes with everything
Natalie Crossan says
Salsa – goes with so much x
Elizabeth says
OOoh I’m loving the sound of this! I made a roasted beetroot dip last spring and loved it, but it didn’t have pistachios. I must try this!
Nayna Kanabar says
What an amazing and vibrant colour . The dip looks delicious.
Renil M. George says
wonderful color,
★★★★★
michelle says
thank you :)))