Quick and homemade beetroot dip

By Patricia BlojWriter of the Organic Cookery

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Beetroot dip

Healthy snacking couldn’t be easier when you are presented with this gorgeous purple dip. This beetroot dip it’s not a hummus, but it’s made with buttery beetroots and nutty walnuts.


  • Beetroot – Liver cleansing action by stimulating the production of glutathione;
  • Walnuts – Rich in omega 3 and antioxidants and serotonin which lifts depression;
  • Thyme – Helps fight colds and flu by helping to loosen the mucous. Aids digestion and also useful for treating colic in babies.

Beetroot dip

 Print Recipe

 Serves: 6  Cooking Time: 45min


  • 4 large beetroots
  • 100g walnuts (makes 2 handfuls)
  • Small bunch of thyme (10g) – leave a few to decorate
  • 1 1/2 tbps balsamic vinegar
  • One glug of olive oil



Wash the beetroot and place in a pot and cover with water. Simmer for around 40min. If you are pressed by time you can use pre-cooked vacuum beetroot.


After they cooked, cut the top (where the leaves were) and then quarter. Put all ingredients in a food processor fitted with an S blade. Blitz until smooth.


Place in a bowl and serve with rocket and warmed tortillas or with raw veggie sticks.

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Patricia Bloj

Writer of the Organic Cookery

Patricia is the writer of www.theorganiccookery.com, she has a passion for nutrition, wellness and cooking, and is on a mission to make 4 million people to eat healthier. You can follow her on twitter and instagram.