Paleo Beetroot Dip

Paleo Beetroot Dip

  Beetroot dip happens to be one of my favourite things in the world, but unfortunately all the ones available in delis and shops are full of nasties or bad oils you really don’t want to be eating. Here’s a paleo beetroot dip recipe that’s easy to make, tastes delicious and contains only healthy goodness! Alternative version: If you like your dips with a bit of heat, roast some fresh hot chilli and blend it with the beetroot! When preparing this recipe, it’s probably a good idea to use gloves, and handle the beetroot in the sink – as otherwise you’ll end up with a mighty mess!   Paleo Beetroot Dip Ingredients: 2 medium to large beetroots, scrubbed and cut into chunks 1/2 french shallot, peeled and quartered 1 cloves garlic, peeled and quartered 1/4 lemon, juiced 1/2 tsp Garam masala powder* 1 tsp paprika Salt & Pepper 1 tsp white wine vinegar Olive oil (1/2 hot chilli, halved long ways) Foil   (* If you don’t have garam masala, you can replace it with 1/8 teaspoon ground cumin, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cinnamon & 1/8 teaspoon paprika)   Instructions: Pre-heat oven to 180C Place a piece of al foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot. Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil. Peel shallot and garlic, cut into chunks and place on the beetroot. (If you want your dip to...
Roast Beetroot & Sautéed Stems

Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak   As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!   Ingredients: Beetroot Fresh oregano Thyme Salt & pepper Shallot, minced (optional: for cooking the stems) Garlic, minced (optional: for cooking the stems) Olive oil   Instructions: Pre-heat oven to 160C. Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil. Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil. Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven. Roast for about 90 minutes or until soft and sweet. Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the...