Roasted Beetroot and Sweet Potato Dip
Use those beautiful beetroots and sweet potatoes to make this gorgeousdip, perfect for spreading on sourdough, eating with crackers, oradding to wraps and sandwiches as you would hummus. Vibrant in bothcolour and flavour, give it a go!Makes approx. 2 cupsIngredients:1 ½ cups beetroot, 5cm cubed1 ½ cups sweet potato, 5cm cubed1 tbsp extra virgin olive oil1 ½ tsp fine salt¼ cup toasted macadamia nuts1 tsp toasted coriander seeds1 medium clove garlic, peeled½ tsp cracked black pepper⅓ cup natural yoghurt1 tbsp lime juice or white wine vinegarMethod:Toss beetroot and sweet potato in oil and salt, spread on a bakingtray and bake at 180° (fan-forced) for 30-40 minutes, until veg hascompletely cooked through and coloured. Set aside to cool.Place all ingredients along with a big splash of water in a blender orfood processor, blend for 2 minutes. Add more water if necessary,keeping in mind this is a thick dip, and continue to blend untilsmooth. Taste and adjust seasoning or acid if required.Serve with a sprinkling of flax/ linseeds, a little crumbled feta, andan extra squeeze of lime. Best eaten warm or at room temperature,stores well in a jar in the fridge.Recipe created and written by Callan Barnes.
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