This gluten free, dairy free, vegan roasted beet dip is so spectacular it will win over the most ardent beet skeptics.
Can’t Beat this Roasted Beet Dip!
MAKES 2 CUPS 75 MINS
- 4 cups (600g) peeled and cubed raw beets
- 1/4 cup (60ml) extra-virgin olive oil
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 2 teaspoons minced garlic (about 2 cloves), plus more to taste
- 2 teaspoons ribbed, seeded, and finely chopped green chile, plus more to taste
- 2 teaspoons fresh lemon juice, plus more to taste
- 1/3 cup (9g) loosely packed finely chopped cilantro leaves
- Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone liner or parchment paper. Toss the beets with 2 tablespoons of the olive oil and 1⁄4 teaspoon of the salt. Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don’t want any burnt bits.) You should have about 2 cups (320g).
- Heat the cumin and coriander seeds in a small heavy skillet over medium-high heat for about 2 minutes, stirring constantly, until they release their fragrance and change color slightly. Be careful not to burn them or they will develop bitterness. Grind the seeds in a spice grinder or crush with a mortar and pestle.
- Throw the beets into a high-speed blender or food processor and add the remaining 2 table- spoons of olive oil, the toasted and ground seeds, the garlic, chile, lemon juice, and the remaining 1⁄4 teaspoon of salt. Blast until well combined. Tweak the garlic, chile, lemon juice, and salt to taste. Transfer the dip to a bowl and stir in the cilantro.
Source: Vegan Roasted Beet Dip | Dairy Free Beet Dip | The Blender Girl
Categories: Uncategorized
