Beetroot Dip Recipes

The under appreciated beetroot is one of this month's star ingredients. It's a healthy, vibrant vegetable that's in season now and delicious used in a variety of ways. Try a beetroot & butterbean hummus or other beetroot dip recipe to expand your beetroot repertoire outside the usual pickled or roast. These recipes are ideal to eat with carrot, cucumber and celery batons, pita bread crisps or spread over a Middle Eastern flatbread.

Beetroot & butterbean hummusbeetroot.png

250g beetroot, cooked and dipped in vinegar but not pickled

1 x 410g tin butterbeans, drained and rinsed

2 cloves garlic, crushed

Few stems of fresh chives, finely chopped

3 tablespoons extra virgin olive oil

Dice the beetroot into fairly small chunks and set aside.

Use a food processor to whizz up the butterbeans along with the garlic, chives and the olive oil, reserving a few of the chives to use as a garnish when serving. Season to taste.

Stir the diced beetroot into the butterbean puree until well combined. Serve drizzled with a little olive oil and topped with the reserved chives.

Beetroot dip recipe with walnuts and herbs

250g cooked beetroot, chopped

2 cloves garlic, crushed

Handful of fresh coriander and parsley, chopped

50g walnuts, shelled

3 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

Add the beetroot, garlic, coriander, parsley and walnuts to a food processor and blend until they reach a coarse paste texture. Spoon into a bowl and mix in the oil and vinegar, then season to taste. Add a little more vinegar if the dip is too sweet for you. Allow to rest for half an hour before serving so the flavours can infuse.

Beetroot and mint dip recipe

250g cooked beetroot, chopped

Half a teaspoon ground cumin

2 teaspoons chopped mint

Juice of half a lemon

3 tablespoons creme fraiche

Couple of pinches of nigella seeds

Blend the beetroot and cumin in a food processor until smooth. Spoon into a bowl and stir in the mint and lemon juice. Add the creme fraiche and stir gently to create a rippled effect. Serve garnished with the nigella seeds and a couple of fresh mint leaves.

Chilli pita crisps to serve with a beetroot dip recipe

6 pita breads, each cut into six strips

2 tablespoons olive oil

1 teaspoon dried chilli flakes

Preheat the oven to 220C. Toss the pita strips with the olive oil and chilli flakes in a bowl, then spread onto a baking tray. Bake for 10-15 minutes or until crisp, turning partway through cooking.

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