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Roasted Beetroot & Pistachio Dip

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x


  • 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


  1. Wash and scrub the beetroot thoroughly and cut into slices.
  2. Place the beetroot in a single layer in an ovenproof dish.
  3. 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.
  4. Let the beetroot cool down.
  5. Place the beetroot, pistachios, cinnamon and yogurt in a blender and process until desired consistency. Do it in batches if needed.
  6. Season to taste and serve with lamb meatballs and your favourite type of bread.

  • Category: Starter
  • Method: Roasting
  • Cuisine: Moroccan


  • 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