If you like a Paleo snack then you will love our recipe for this beautiful beetroot dip. Making nutritious and appetising dips out of vegetables is a great way to hold off hunger between meals whilst getting a big boost of nutrients. Whilst traditional houmous may now be off the menu (depending on whether you choose to include any legumes into your Paleo diet) you can still experiment with different flavours and textures and there is a vegetable dip out there for everyone.
Beetroot is one of my favourite vegetables and is really versatile; I use it in everything from post work out juices (absolutely divine with berries) to Sunday roasts and find the distinctive earthy flavour both soothing and nourishing. It works beautifully as a dip and the end result is visually stunning making it a feast for both the eyes and the taste buds; a perfect combination. The recipe only requires a handful of ingredients but you will need a blender to get the best results. I have used coconut milk (the thick creamy part) to create a creamier texture but you could replace this with 2 tbsp of tahini to create a luxurious beetroot houmous if you prefer.
Dips are great for transporting around so you can take this into work for a snack with some crudities, add to a salad or even have with a piece of chicken and some vegetables. The flavours are versatile and can go with a variety of accompaniments. Why not try making some of our Paleo crackers and flavouring with some cumin to help with the dipping.
When preparing beetroot (for any recipe) always be aware that the juice can stain and it doesn’t take long for it to get everywhere! Just be careful when handling the beetroot and consider placing newspaper or cling film on surfaces to make sure you don’t end up with a red kitchen counter. You can even cover your chopping board with cling film to stop the colour transferring. In this recipe you do not handle the beetroot for long as it goes into the oven and then the blender so should not be too messy.
Paleo Beetroot Dip
Preparation Time: 10 minutes
Cooking Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour and 40 minutes
250g raw beetroot (cleaned and trimmed of leaves), chopped into wedges
8 cloves garlic, whole and unskinned
1tsp cumin seeds
125g coconut milk (thick part)
1tbsp olive oil
Large bunch fresh mint, chopped
1/2 lemon, juice only
Freshly ground black pepper
1. Preheat the oven to 160C.
2. Place the beetroot in a roasting pan with the garlic, cumin seeds and olive oil.
3. Mix thoroughly and place in the oven for 35-45 minutes until tender, turning occasionally.
4. Remove from the oven and allow to cool before peeling away the beetroot skin.
5. You then need to squeeze out the soft garlic from the skins and place into a blender.
6. Add the beetroot flesh, mint and half the coconut milk and puree until smooth.
7. You can add more coconut milk to taste (add more to make a lighter and smoother dip).
8. Add the lemon juice, sea salt and black pepper to taste and mix together well.
9. Serve with crudites or your favourite Paleo crackers.