< Back to Recipes

beetroot dip

Roast Beetroot Dip

This recipe comes to us from the kitchen of Bernadette Cheet, culinary teacher/owner of My Lebanese Kitchen and regular participant at the Neff Market Kitchen Cooking School which closed in May 2020.


  • 2 medium fresh beetroots
  • 1 tbsp olive oil
  • 3 tbsp tahini
  • 1 medium garlic clove, crushed
  • 1/3 cup lemon juice
  • ½ cup water, at room temperature
  • ¼ teaspoon salt
  • mint leaves, to decorate



Preheat oven to 200°C.

Peel beetroot and cut into 8 even pieces, pour oil over and toss. Place on a baking tray and into the preheated oven. Cook for approximately 50 to 60 minutes, until cooked with a touch of firmness in the centre when you insert a knife. Remove from oven and allow to cool.

Once cool place in a food processor with the other ingredients and blend.

Place in bowl, decorate with mint leaves and a drizzle of olive oil, serve with fresh Lebanese bread.




Notes: This recipe was demonstrated in Bernadette’s class “A Lebanese Feast”, November 2018. It is reproduced with permission from Bernadette Cheet

Image is indicative only and does not reflect the exact ingredients in this recipe.

You may also like