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Roasted Beetroot and Sweet Potato Dip

July 23, 2019

Roasted Beetroot and Sweet Potato Dip

Use those beautiful beetroots and sweet potatoes to make this gorgeous
dip, perfect for spreading on sourdough, eating with crackers, or
adding to wraps and sandwiches as you would hummus. Vibrant in both
colour and flavour, give it a go!

Makes approx. 2 cups


1 ½ cups beetroot, 5cm cubed

1 ½ cups sweet potato, 5cm cubed

1 tbsp extra virgin olive oil

1 ½ tsp fine salt

¼ cup toasted macadamia nuts

1 tsp toasted coriander seeds

1 medium clove garlic, peeled

½ tsp cracked black pepper

⅓ cup natural yoghurt

1 tbsp lime juice or white wine vinegar


Toss beetroot and sweet potato in oil and salt, spread on a baking
tray and bake at 180° (fan-forced) for 30-40 minutes, until veg has
completely cooked through and coloured. Set aside to cool.

Place all ingredients along with a big splash of water in a blender or
food processor, blend for 2 minutes. Add more water if necessary,
keeping in mind this is a thick dip, and continue to blend until
smooth. Taste and adjust seasoning or acid if required.

Serve with a sprinkling of flax/ linseeds, a little crumbled feta, and
an 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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