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Let the Beet Drop or my heart beets for you! Haha, I am sure we all can come up with multiple such beetroot cheesy pickup lines. But trust me nothing will be cheesy and creamy as this Vegan Beetroot Dip.

Vegan Beetroot Dip

Vegan Beetroot Dip

Beetroot is a very underrated vegetable thanks to the earthy flavor it brings and the stains it leaves on your chopping board and palms. Not one of the most preferred vegetables to work with but I love how versatile it can get. If you have been living under a rock till date, beetroot is one of the widely used vegetable in Russia and East Europe. Borst is a soup enjoyed both warm and cold during the entire year. Okay enough knowledge on world cuisines. Let’s move to what more you can do with this beautiful vegetable.

Vegan Beetroot Dip can be made creamy with the addition of Tahina – a typical sesame paste used in the middle east for a number of dishes including hummus. If you have ever tried making hummus at home, you would have tahina lying somewhere in your cupboard. And if not, you can try making it at home. But if you are not a fan of sesame, the other option is to add yoghurt (regular yoghurt – won’t stay vegan anymore) or Coconut Yoghurt. Don’t try and attempt to make this dip with precooked storebough beetroots – they retain way too much moisture making this dip more soupy.

I paired the Vegan Beetroot Dip with Buckwheat Crackers that I made last week. And those crackers are glutenfree and a perfect match made in heaven. This dip can be ofcourse used in sandwiches or salads.

And if you happen to give this a try, do let me know in the comments below.

Happy Beet-ing around 😀

Print Recipe
Creamy Vegan Beetroot Dip Yum
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Instructions
  1. Cut the head of the beetroot and place it in preheated oven at 190C for 30 mins. Keep checking at the end of 25th min if you think it is roasted enough. And once out, let it rest for a few minutes.
  2. Remove the peel and cut it into rough pieces. (If you try to make this with precooked beetroot, it will turn out to be a soup rather than a dip - saying it from personal experience)
  3. Roast the nuts and using a pestle mortar give it a good pound. Roasting the nuts ensures the crunch.
  4. In a blender, add everything including the roasted beetroot cubes. Give it a good pulse for a few seconds. Don't attempt to make a smooth paste but a coarse one. Serve it fresh with some extra olive oil on the top and some more chopped nuts as garnish.
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