Ingredients: Beetroot - peeled, clove Garlic, Spring Onion (Bulb & Greens) - finely chopped, tablespoon Extra Virgin Olive Oil, teaspoon Whole Black Peppercorns, cup Walnuts - chopped, teaspoon Cumin powder (Jeera), - to taste, Lemon juice, sprig Coriander (Dhania) Leaves, Vegetarian diet
Instructions: To begin making the Roasted Beet and Walnut Dip or Spread Recipe, steam the peeled beets. I like steaming the beets before roasting them, as it cuts down the time taken to roast the beets. Roasting the beetroots can be done on the stovetop in a wok or in the oven. The process of roasting brings out the rustic flavors of the vegetable.Heat a tablespoon of olive oil in a wok; add in the garlic cloves, the spring onions and the steamed beet roots. Stir fry on medium high heat until you get a nice roasted flavors from the beet. The process will not take more than 4 to 5 minutes.Once the beetroots are well roasted, we will blend the roasted beets along with the remaining ingredients, including the juice from one lemon and pulse to get a slightly coarse, almost smooth dip (spread).You can drizzle in some olive oil while pulsing to give it a smoother texture.Transfer the dip to a serving dish and stir in the chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. You can use the Roasted Beet & Walnut Dip as a spread for kids sandwiches or even wraps. It tastes delicious and is wholesome too.Serve the Roasted Beet & Walnut Dip Recipe along with Homemade pita bread to enjoy your Snack.