Beetroot & Roasted Garlic Dip Recipe – Olive-Lemon & Pine Nut Topping

Last Updated on 2 months by Neha Deshmukh

Beetroot & Roasted Garlic Dip Recipe – Olive-Lemon & Pine Nut Topping

Hey everyone! I’m so excited to share this vibrant and flavourful dip with you. It’s a real showstopper – the earthy sweetness of beetroot combined with the mellow, almost caramel-like flavour of roasted garlic is just divine. I first made this for a little get-together with friends, and it disappeared in minutes! It’s surprisingly easy to make, and the bright, fresh topping takes it to a whole new level.

Why You’ll Love This Recipe

This beetroot and roasted garlic dip isn’t just delicious; it’s also packed with goodness! It’s a fantastic way to sneak in some extra veggies, and it’s naturally vegan and gluten-free (with the right dippers, of course!). Plus, the combination of flavours and textures – creamy dip, warm olive-lemon topping, and crunchy pine nuts – is seriously addictive. It’s perfect for parties, picnics, or just a cozy night in.

Ingredients

Here’s what you’ll need to whip up this amazing dip:

• 1 whole beetroot
• 1 head of garlic
• 1 can (approx. 400g) white beans
• Juice of 1 lemon
• 0.25 cup (60ml) extra virgin olive oil
• 1 teaspoon salt
• 3 olives
• 2 lemon slices
• Few fresh thyme leaves
• 2 tablespoon pine nuts

Ingredient Notes

Let’s talk ingredients! Beetroot is a nutritional powerhouse, full of vitamins, minerals, and antioxidants. It gives this dip a beautiful colour and a lovely earthy sweetness.

Roasting the garlic is key here. It transforms the pungent cloves into something incredibly mellow and sweet. Don’t skip this step!

And please, use good quality extra virgin olive oil. It really makes a difference in the flavour. I prefer a fruity, slightly peppery one.

Now, about the beans! While I’ve used canned white beans here for convenience, you’ll find a lot of regional variation in Indian cuisine. Cannellini beans work beautifully, but you could also experiment with chickpeas (chana) or even kidney beans (rajma) for a slightly different flavour profile. Just adjust the amount of lemon juice accordingly.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Trim the top off the head of garlic, exposing the cloves. Wrap the garlic head snugly in foil with the whole beetroot. Drizzle with a little olive oil, then roast for about 30 minutes, or until the beetroot is tender when pierced with a fork and the garlic is soft and fragrant. Let it cool slightly.
2. While the beetroot and garlic are roasting, peel the beetroot (it’ll slip off easily once cooled!) and chop it roughly. Drain and rinse the canned beans thoroughly.
3. Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins.
4. Now for the magic! In a food processor or blender, combine the chopped beetroot, drained beans, roasted garlic, lemon juice, olive oil, and salt. Blend until completely smooth and creamy. You might need to scrape down the sides a few times.
5. Time for the topping! In a small pan, heat a little olive oil over medium heat. Thinly slice the olives and lemon slices. Sauté them with the fresh thyme leaves for about a minute, just until fragrant.
6. In a separate dry pan, toast the pine nuts over medium heat until golden brown and fragrant. Watch them carefully – they burn easily!
7. Spread the beetroot dip into a serving bowl. Spoon the warm olive-lemon mixture over the top, then sprinkle with the toasted pine nuts.

Expert Tips

• Don’t be afraid to adjust the seasoning! Taste the dip and add more salt or lemon juice as needed.
• If your dip is too thick, add a tablespoon or two of water to thin it out.
• For a smoother dip, you can remove the skins from the beans before blending.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your pita bread or dippers.
• Gluten-Free Option: Serve with gluten-free pita chips or vegetable sticks.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the dip while blending. My friend, Priya, loves adding a tiny bit of Kashmiri chilli powder for colour and a gentle warmth.
• Festival Adaptation: This dip is fantastic as a side with Diwali snacks! It adds a lovely fresh element to the richer, fried treats.

Serving Suggestions

This dip is incredibly versatile! Serve it with:

• Pita bread (warm is best!)
• Tortilla chips
• Vegetable sticks (carrots, celery, cucumber, bell peppers)
• Crackers
• Or even spread it on sandwiches or wraps!

Storage Instructions

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. The colour might fade slightly, but it will still taste delicious. Toasted pine nuts are best stored in an airtight container at room temperature.

FAQs

• Is this dip best served warm or cold? You can enjoy it either way! I personally prefer it at room temperature or slightly chilled, but some people love it warm.
• Can I make this dip ahead of time? Absolutely! You can make the dip up to 2 days in advance. Just store it in the refrigerator and add the topping right before serving.
• What kind of beans can I substitute? Cannellini beans, chickpeas, or kidney beans all work well.
• How can I adjust the consistency of the dip? Add water, one tablespoon at a time, to thin it out.
• What is the best way to store leftover pine nuts? Store them in an airtight container at room temperature. They can go rancid quickly, so it’s best to use them within a few weeks.