Roasted Beetroot Dip

5 medium beetroot
100g roasted cashews
300 ml plain natural yoghurt (or light sour cream)
20g parmesan cheese, grated
2 small cloves garlic, finely chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Sea salt & freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon ground cinnamon (optional)

Preheat oven to 200 degrees C.  Trim and gently scrub beetroot and wrap in foil.  Roast in oven, turning occasionally for 1 hour or till tender.  Remove from oven, open foil and leave to cool for 10 minutes.  Wearing rubber gloves, gently rub beets to peel and discard skin.  In a food processor, finely chop cashews, add beetroots and process until finely chopped.  Add remaining ingredients and process until mixed through and smooth.  Serve chilled with crisped wholemeal Lebanese bread or wraps.   (From

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