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Roasted Beetroot, Onion, and Macadamia Dip

Roasted Beetroot, Onion, and Macadamia Dip

This is impressive. A gluten-free, refined sugar-free, and dairy-free dip that is flavorful and is great as an appetizer. Why not give it a try?

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I have been wanting to create a Roast Beetroot, Onion + Macadamia Dip for quite some time now. I am a fan of having crackers and dip (with a glass of white wine) on a Friday or Saturday afternoon (sometimes both), but am sick of finding dips that are packed full of preservatives and additives.

So, it was time to create my own. I already have a Guacamole (that you can check out here) and I will be sharing my hummus dip recipe soon.

roast-beetroot-onion-macadamia-dip

See Also

This Roast Beetroot, Onion + Macadamia Dip goes really well with either my Rosemary + Sesame Seed Crackers or my Paleo Crackers and is gluten, dairy and refined sugar free.

Vanessa Vickery
Course Appetizer

Ingredients
  

  • 3 - 4 beetroots approximately 450 - 500 grams
  • 1 onion peeled and rougly sliced
  • 4 garlic cloves peeled
  • 1/2 cup macadamias
  • 5 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon dried cumin
  • Pinch of sea salt

Instructions
 

  • Pre-heat oven to 180 degrees.
  • Place beetroots on baking tray and cover with foil. Cook for 40 minutes. Next, add the onion and garlic to the baking tray, cover with the foil and cook for a further 10 minutes. Finally, add the macadamias to the baking tray , cover with the foil and cook for 10 more minutes.
  • Remove the baking tray from the oven and set aside to cool.
  • Peel the skin off the beetroots (you may want to wear latex gloves for this part) and add to a food processor (or a blender or thermomix) with the onion, garlic, macadamias, lemon juice, tahini, cumin and sea salt and process until your reach your desired consistency.
  • Store in the refrigerator until ready to serve with your favourite crackers.
  • Note: These go well with my Rosemary + Sesame Seed Crackers or even my Paleo Crackers

 

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