Roast Beetroot Dip

  • Appetiser

  • Vegetarian

  • Vegan

  • Lebanese


  • 2 medium fresh beetroots
  • 1 tbsp olive oil
  • 3 tbsp tahini
  • 1 medium garlic clove, crushed
  • 1/3 cup lemon juice
  • 1/2 cup water, at room temperature
  • 1/4 teaspoon salt
  • mint leaves, to decorate


Preheat oven to 200°C.

Peel the 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 a 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.

Brought to you by
Bernadette Cheet, culinary teacher/owner of My Lebanese Kitchen

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