So in news that’s probably being felt on a global scale, I recently made the worlds best beetroot dip. I’m currently having a bit of a ‘moment’ with the humble beetroot. I’ve always dabbled. A tin of the baby variety here, a tablespoon of Peace, Love And Vegetables sauerkraut there but I haven’t really committed to a full blown ‘gotta have it’ kind of relationship. That all changed when I made this dip the other week.

Thing is, I’m forever looking for new ways to pimp my pretty much daily salad. I am not one for boring food. I like to look forward to whatever I’m going to be eating and that rule especially applies to salad. So I like to mix things up. Add a little somethin’ somethin’ to your standard ‘greens/some kind of cheese/dressing’ scenario. Pesto and hummous are always favourites but after I picked up a cheap bag of beets at the local fruit market the other week I got to thinking about the different ways I could use them and dip sprang to mind.

God what a glorious stroke of genius that was. It’s paid off dividends my friends. My salads are rejoicing at the deliciousness a dollop of beet-y goodness adds to proceedings. It’s seriously SO GOOD. And it also adds an extra serving of veggies to your day. Win win really. The secret I feel lies in the addition of my pal mint. I have been growing pots of the stuff around the place (recently resuscitated a whole tray, just call me Dr Greenthumb) and adding a big handful to the food processor complements the sweetness of the beetroot beautifully. It also adds a nice tang that sneaks up on your tastebuds while you’re eating and reminds you that ‘hey there’s mint in here’, if you happen to have forgotten that you added it (like I did today. What a treat that was when I remembered).

All you’ll need in terms of the actual method/making is a decent food processor or blender. A stick blender could work in a pinch but I reckon you probably need slightly more heavy duty equipment if I’m honest.


  •  3-4 decent sized beetroots (unpeeled is fine)
  • 100g fetta cheese (I like the softer, Danish variety)
  • 100g cashew nuts
  • 3 tbsp olive oil
  • Big handful of mint
  • Good grind of sea salt and cracked black pepper


  1. Pre-heat your oven to 180c
  2. Wrap your beets in foil after a good scrubbin’ and pop onto a baking tray and into the oven
  3. Roast for 45-50 min or until a skewer (or knife in my case) can be inserted easily
  4. Remove from the oven and allow to cool
  5. Gently remove the skins and pop the beets into the food processor
  6. Add the rest of the ingredients
  7. Whiz it all up
  8. Whack into the fridge to cool before devouring on everything


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1 Comment on Easy, Delicious Beetroot Dip

  1. John
    November 10, 2015 at 9:25 am (3 years ago)

    Yum Nay xxxx


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