
Roasted Beetroot Dip
- 4 cups (600g) peeled and cubed raw beets
- 1/4 cup (60ml) extra virgin olive oil
- 1/2 teaspoon Celtic sea salt
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 2 teaspoons minced garlic (about 2 cloves), or to taste
- 2 teaspoons ribbed, seeded, and finely chopped green chilli
- 2 teaspoons fresh lemon juice
- 1/3 cup loosely packed finely chopped coriander leaves
- Preheat the oven to 200°C.
- Line a baking tray with baking paper.
- Toss the beets with 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
- Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don’t want any burnt bits.) You should have about 2 cups (320g).
- Heat the cumin and coriander seeds in a small heavy skillet over medium-high heat for about 2 minutes, stirring constantly, until they release their fragrance and change colour slightly. Be careful not to burn them or they will develop bitterness. Grind the seeds in a spice grinder or crush with a mortar and pestle.
- Throw the beets into a high-speed blender or food processor and add the remaining 2 tablespoons of olive oil, the toasted and ground seeds, the garlic, chilli, lemon juice, and the remaining 1/4 teaspoon of salt. Blast until well combined. Tweak the garlic, chile, lemon juice, and salt to taste. Transfer the dip to a bowl and stir in the coriander.