Vegan Roasted Beetroot Dip Recipe The Blender Girl

1. 1

   Preheat oven to 200 C / 400 F.

2. 2

   Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender.

3. 3

   Check them periodically to make sure they dont burn.

4. 4

   Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chili.

5. 5

   Drizzle in half the olive oil and pulse until well combined.

6. 6

   Add in the rest of the olive oil gradually to reach your desired consistency.

7. 7

   Now taste and adjust the quantities of chili, garlic and salt.

8. 8

   This will depend on the heat of your chili.

9. 9

   Stir through chopped cilantro and serve with pita breads, ciabatta or chips.

10. 10

    !

* Per serving · 4 servings · Values may vary.