Beetroot Dip


Sides & Snacks
Sides & Snacks


6 people


5 minutes




Dairy, Egg, Grain, Nuts, Peanuts, Soya, Cereals containing gluten


Vegan, Vegetarian, Pescatarian

Beetroot Dip

A perfect combination of spice, warmth and sweetness – not to mention such a vibrant colour!

Ingredients How to make


  • 180 g Cooked beetroot
  • 10 g Garlic
  • 10 g Coriander
  • 30 ml Extra virgin olive oil
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/2 tsp Lemon juice
  • 15 g Tahini

How to make

  • Peel the garlic.
  • Place all of the ingredients in a food processor.
  • Combine until it forms a smooth paste, and add more extra virgin olive oil if needed.
Nutrition Facts
Beetroot dip
Amount Per Serving (100 g)
Calories 173 Calories from Fat 137
% Daily Value*
Fat 15.2g23%
Saturated Fat 2.2g14%
Polyunsaturated Fat 2.1g
Monounsaturated Fat 10.3g
Sodium 207mg9%
Potassium 423mg12%
Carbohydrates 7.1g2%
Fiber 0.3g1%
Sugar 6.1g7%
Protein 2.7g5%
Vitamin C 8mg10%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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A delicious sesame, poppy and fennel seed dip added to @meerabhogal breakfast!

This dip was made from scratch during a live episode of 'Cooking with Harry & Meera' over on our Facebook group! It's packed with fibre, vitamins, and antioxidant properties 🥑🍎

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