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Colourful and more-ish beetroot dip

Are you entertaining more now?? We are, so we’ve been experimenting with new dip recipes to serve up to guests. This is our favourite so far. 


2 large beetroots, washed

1/2 cup (125ml) extra virgin olive oil

4 garlic cloves, finely chopped

4 spring onion 

2 tsp Dijon mustard

1 tsp red wine vinegar

50g sour cream

Sprinkle or two of Smoke and Roast

40g finely grated pecorino or parmesan to serve

Crackers to serve


Heat your oven to 200°C.  Wrap beetroots in foil, sprinkle with Smoke and Roast before you seal them up. Place on a baking tray and roast 1.5 hours until tender.

In the meantime, fry onions and garlic in oil in a frying pan, until soft. Remove from the heat and cool to room temperature.

Remove beetroots from the oven and cool to room temperature. When cool, peel the beetroots and process beetroot with garlic and onion in a food processor, along with the mustard and vinegar. Add remaining (1/4 cup) oil and blend until combined. Fold through half of the sour cream. Add an extra dash of Smoke and Roast. Spread into a serving dish and ripple through the remaining 50g sour cream. Serve with crackers.


Stay well everyone, 

Vanessa Hicks

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