Beetroot & Tahini Dip |
Favourites 28

Prep Time: 20 Minutes | Cooking Time: 5 Minutes

Serves 4

Beautifully violet in colour and sweet and earthy in taste, this dip is a delicious way to get rosy beetroot into your diet. Spread it onto oatcakes or spoon into a wholemeal pitta bread with plenty of rocket and sliced spring onion.


  • 300g/10½oz of cooked beetroot, drained
  • 4 tbsp of tahini
  • 2 garlic cloves, chopped
  • 1 handful of mint leaves
  • 4 tbsp of apple cider vinegar
  • 2 tbsp of extra virgin olive oil
  • Oatcakes, or wholemeal/whole-wheat pitta bread, rocket and sliced spring onion, to serve


  1. Cook and drain the beetroot, cubed beetroot will take around 20 minutes to cook in boiling water. Alternatively, use vacuum-packed cooked beetroot
  2. Put all the ingredients in a food processor and whizz until smooth. Put one serving in a sealed container to take to work, chill the remainder in the fridge - it will keep for four days, or freeze for up to three months.
  3. Pack the oatcakes, rocket/arugula and spring onion/scallion to take with you.

Recipe courtesy of Packed by Becky Alexander and Michelle Lake, photography by Haarala Hamilton (Nourish Books 2017, £12.99)

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.