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Image of the beetroot and edame dip platter from above

Beetroot and edamame dip

Course Dip
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Author Eleni Georges

Ingredients

  • 2 medium beetroots, 400g
  • 100 g frozen edamame beans, just over ½ cup, cooked as per package instructions
  • 3 tsp wholegrain mustard
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • ¼ tsp salt

Instructions

  1. Preheat the oven to 180°C fan forced. Score the beetroot with a fork or a knife. Wrap the beetroots in foil and place them on a tray lined with baking paper. The beetroot produces juices that may leak from the foil, so lining the tray with baking paper reduces the washing time.

  2. Put the tray in the oven for about 50-60min or until the beetroots soften. Let the beetroots stand in the foil for 10min and then once it is cool enough to handle peel, quarter them.
  3. Add the beetroots in the food processor with the rest of the ingredients. Blitz to the desired consistency, I like to keep this one a bit chunky.

  4. Place the dip in the fridge and let the flavours develop for a couple of hours or even overnight. Serve cold with some fresh vegetables, crackers or bread.