Vegan Roasted Beetroot Dip
Beetroot is known for its vibrant color and is a great source of antioxidants and essential nutrients.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Beetroot
- 2 teaspoon Olive Oil
- 2 clove Garlic
- 2 tablespoon Lemon Juice
- 2 tablespoon Tahini
- 1 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Paprika
- 2 tablespoon Fresh Parsley
- 1 tablespoon Sesame Seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the beetroot into small cubes.
- In a baking dish, toss the beetroot cubes with olive oil, salt, ground cumin, and ground coriander.
- Roast the beetroot in the preheated oven for 30-35 minutes or until tender.
- Allow the roasted beetroot to cool slightly.
- In a food processor, combine the roasted beetroot, garlic cloves, lemon juice, tahini, and paprika. Blend until smooth.
- Transfer the dip to a serving bowl.
- Garnish with fresh parsley and sesame seeds.
- Serve with your favorite crackers, bread, or vegetable sticks.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 17g6%
- Sugars 9g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.