Beetroot Dip


  • 2 large beetroot – peeled and cut into chunks
  • 2 garlic cloves, peeled
  • 2 tbsp olive oil
  • Pinch of sea salt and cracked black pepper
  • 1 small brown onion, peeled and roughly sliced
  • 1 cup walnuts
  • ½ tsp dried cumin
  • ½ tsp dried coriander
  • 2 tbsp tahini
  • 4 tbsp fresh lemon juice


  1. Preheat the oven to 180°C fan-forced.
  2. Line a roasting tin with baking paper and place the beetroot and garlic inside.
  3. Drizzle over the olive oil and toss to coat the beetroot and garlic.
  4. Roast for 25 minutes
  5. Add the onion to the pan and cook another 10 minutes.
  6. Add the walnuts and cook for another 10 minutes.
  7. Remove the tin from the oven and set aside to cool.
  8. Place the contents of the pan and the herbs, tahini and lemon juice in a food processor and blend until it reached your desired consistency.
  9. Refrigerate until serving.


Recipe courtesy of Claire Cameron. Claire Cameron is a Brisbane-based mum of two, blogger and co-author of two kids food eBooks. Her mission is to help make cooking easy, stress-free, fun and healthy using simple whole food ingredients. She wants you to spend less time in the kitchen and more time doing what you love. You can find tips, tricks and recipes to create your happy, healthy kitchen at

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