Photo: Mike Kenneally
Vegan Roasted Beetroot Dip Recipe
9 ingredients
1 small bowl
openrecipes
This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
Estimated Nutrition (whole recipe, rough)
152
Calories
2g
Protein
14g
Fat
7g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups raw beetroot cut into chunks / when roasted makes about 3 cups
- 1/8 cup cold pressed extra virgin olive oil or more for desired consistency
- 4 tsp finely chopped fresh garlic
- 5 tsp finely chopped serrano chili (might need less depending on the chili)
- just over 3/4 tsp roasted cumin seeds
- just over 3/4 tsp roasted coriander seeds
- 1/3 cup fresh cilantro chopped finely
- 1 tsp Celtic sea salt or more to taste
- 1 1/2 tsps fresh lemon juice to taste (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes