Roasted Beetroot Sesame Dip

by Edward Daniel
Caption of Roasted Sesame Beetroot Dip. Image by Edward Daniel (c).

Roasted Beetroot Sesame Dip is such an easy dip to make for when gets arrive. It is colourful and healthy too…

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Roasted Sesame Beetroot Dip. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g beetroot
  • 2tbs extra virgin olive oil
  • 1tbs malt vinegar
  • 400g coconut yoghurt
  • 4tbs sesame seeds, roasted and grounded

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Peel the skin off the beetroot and place in a baking tray. Cover with the oil and vinegar and roast in the oven for about 25 minutes. Set aside.
  3. Place the beetroot with the vinegar yoghurt and sesame seeds in a blender. Whizz to a smooth consistency.
  4. Serve with crackers or with pita bread.

 

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