Roast Beetroot & Hazelnut Dip
December 01, 2021
This dip is a visual splendour! The sweetness of the roasted beetroot & caramelized onion pairs perfectly with the creamy nutty flavour of our hazelnuts. Great as part of a cheese platter or your antipasto offering but also holds its own as a flavoursome spread on an epic sandwich.
This Dip is:
You'll need:
- 2 large beetroots
- 2 garlic cloves minced
- 1/2 a red onion
- 2tsp of brown sugar
- 2tsp of apple cider vinegar
- 1 cup of roasted hazelnuts plus extra for topping
- 2TBSP of Sunflower oil
- 2TBSP of Hazelnut oil plus extra for drizzling
- the juice of 1 large lemon
- 1/2 tsp of ground cumin
- 1/2 tsp of ground coriander seed
- Salt and pepper to taste
- A little bit of dill or other herb for garnish
Method:
- How you choose to prepare the beetroot is up to you. If I am BBQing on the day I will wrap them whole in foil and cook until soft when poked with a skewer then set aside to cool before peeling the skin and chopping.
- For oven cooking preheat your oven to 190C. peel and cut the beetroot into 2cm chunks. put them onto a lined oven tray and sprinkle with 1TSP of sunflower oil, salt and pepper. Cook for 30mins or until a skewer easily pokes through. set aside to cool
- Whilst the beetroot is cooking slice the red onion and put a saucepan on low-med heat with 1TSP of Sunflower oil, add sliced onion. (I usually do a whole onion because I love the extra caramelized onion on bruschetta's or sandwiches!). Cooking the onion slowly over low-ish heat is key to keeping it moist & sweet.
- After the onion has cooked down for 5mins add the 2tsp of brown sugar and 2tsp of apple cider vinegar. continue to cook until onion is soft and translucent. set aside to cool
- Put 1 cup of roasted hazelnuts in the food processor and give a quick blitz first until just roughly chopped. Add all other ingredients and blend on lower speed until you get a semi-smooth consistency
- Put onto a serving bowl or small dish for your platter and garnish with some rough chopped roasted hazelnuts a few glugs of hazelnut oil and your herb of choice
This is great with plain or seeded crackers. you could try our awesome Aussie Seed Cracker recipe
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