Roasted beetroot dip

  • Prep: 10m
  • Cook: 30m
  • Serves: 4

This colourful dip makes a tasty alternative to hummus. Delicious on its own with pitta bread or vegetables, crumbled goat cheese and chopped walnuts make a tasty and crunchy topping.


  1. Preheat the oven to 200ºC / 180ºC fan / gas mark 6.
  2. Clean and scrub beetroots. Cut into cubes. Place on an oven tray with a drizzle of vegetable oil. Roast until cooked (around 30 mins).
  3. In the meantime, rinse and drain the cannellini beans. Place in a blender with garlic cloves, lemon juice, ground cumin and olive oil. Pulse to a paste.
  4. When beetroots are cooked, place in the blender with walnuts and combine everything to a paste. Season to taste. Serve on its own or topped with crumbled goat cheese and chopped walnuts.


All to be sourced organic where possible

  • For the dip:
  • 260g beetroot
  • Vegetable oil
  • 400g can cannellini beans
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 1 tsp of ground cumin
  • 2 tbsp extra virgin olive oil
  • 10 walnuts
  • For the toppings:
  • Goat cheese
  • Extra walnuts

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