Beetroot Dip with Onion and Macadamia

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This Beetroot Dip with onion and macadamia is a healthy alternative to the supermarket dips which are often packed full of preservatives and additives.  It tastes amazing as well as being gluten free, dairy free and preservative free.

A bowl of beetroot dip with some crackers on a plate.

I am a fan of having crackers and dip (with a glass of white wine) on a Friday or Saturday afternoon (sometimes both), but I much prefer to have homemade dips that are free from additives and preservatives and made with amazing ingredients.

This roasted beet dip is one of my faves to enjoy and is super easy to make just like this Chunky Guacamole and also this Simple Five Minute Hummus.

If you are a fan of beetroot then you should also check out this Beetroot Hummus

Ingredients

  • Beetroot
  • Onion
  • Garlic
  • Macadamias
  • Lemon juice
  • Tahini (either hulled or non-hulled)
  • Cumin
  • Sea salt

You will find information about the ingredient quantities in the recipe card below.

Substitutions

Macadamias – you can substitute the macadamias with cashews or even blanched almonds,

How to Make

This recipe involves first roasting the beetroot, onion, garlic and macadamias. After roasting allow them to cool down before removing the beetroot skins.

Then the last step involves processing all the ingredients in a food processor or blender until you have reached your desired consistency.

Serving Ideas

This dip goes so well with crackers like these gluten free rosemary sesame seed crackers or these gluten free crackers. Or you can serve with carrot sticks or cucumbers stick or celery sticks.

This dip is even perfect to pair with quinoa fritters or even these zucchini & sweet potato fritters.

The choice is endless!

Storage

This beet dip will last up to 6 months in the freezer or 4-7 days in your refrigerator. If freezing, place into small freezer friendly containers.

A bowl of dip with crackers.

MORE APPETIZERS AND SIDES TO ENJOY

DID YOU MAKE THIS RECIPE?

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Beetroot Dip with Onion and Macadamia

This Beetroot Dip with onion and macadamia is a healthy alternative to the supermarket dips which are often packed full of preservatives and additives.  It tastes amazing as well as being gluten free, dairy free and preservative free.
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 3 – 4 beetroots
  • 1 onion peeled and roughly sliced
  • 4 garlic cloves peeled
  • 1/2 cup macadamias or you can use cashews or blanched almonds
  • 5 tablespoons lemon juice
  • 2 tablespoons tahini either hulled or non-hulled
  • 1 teaspoon ground cumin
  • pinch of sea salt

Instructions

  • Pre-heat oven to 180 C | 360 F
  • Place beetroots on baking tray and cover with foil. Cook for 40 minutes. Next, add the onion and garlic to the baking tray, cover with the foil and cook for a further 10 minutes. Finally, add the macadamias to the baking tray , cover with the foil and cook for 10 more minutes.
  • Remove the baking tray from the oven and set aside to cool.
  • Peel the skin off the beetroots (you may want to wear latex gloves for this part) and add to a food processor (or a blender or thermomix) with the onion, garlic, macadamias, lemon juice, tahini, cumin and sea salt and process until your reach your desired consistency.
  • Store in the refrigerator until ready to serve with your favourite crackers.

Notes

This beet dip will last up to 6 months in the freezer or 4-7 days in your refrigerator. If freezing, place into small freezer friendly containers.

Nutrition

Serving: 1serve | Calories: 99kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 47mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg
Servings: 10
Calories: 99kcal

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