Roasted Beetroot Sesame Dip

by Edward Daniel
Caption of Roasted Sesame Beetroot Dip. Image by Edward Daniel (c).

Roasted Beetroot Sesame Dip is such an easy dip to make for when gets arrive. It is colourful and healthy too…

Caption of Roasted Sesame Beetroot Dip. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g beetroot
  • 2tbs extra virgin olive oil
  • 1tbs malt vinegar
  • 400g coconut yoghurt
  • 4tbs sesame seeds, roasted and grounded


  1. Preheat oven to 180 degrees Celsius.
  2. Peel the skin off the beetroot and place in a baking tray. Cover with the oil and vinegar and roast in the oven for about 25 minutes. Set aside.
  3. Place the beetroot with the vinegar yoghurt and sesame seeds in a blender. Whizz to a smooth consistency.
  4. Serve with crackers or with pita bread.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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