Roasted Beetroot Sesame Dip

by Edward Daniel

Roasted Beetroot Sesame Dip
Prep time
Cook time
Total time
This is such an easy dip to make for when gets arrive. It is colourful and healthy too…
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 6
  • 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 yoghurt and sesame seeds in a blender. Whizz to a smooth consistency.
  4. Serve with crackers or with pita bread.
Good points
• No cholesterol
• Low in sodium
Bad points
• High in sugar
• High in saturated fat
Nutrition Information
Serving size: 114g Calories: 178 Fat: 11.8g Saturated fat: 3.9g Carbohydrates: 14.6g Sugar: 11.8g Sodium: 72mg Fiber: 1.4g Protein: 4.9g Cholesterol: 0




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