Beetroot and Mint Dip

As mentioned in the summer issue of Good out now, here is the delicious Beetroot & Mint Dip to try and add to your favourite crackers and cheese boards. 

For more delicious recipes from Caralee Caldwell’s Real Food Picnic, see the summer of issue of Good.
  • 2 large beetroot
  • ½ clove garlic, crushed
  • 1 cup fresh mint
  • Salt & pepper to taste
  • Drizzle of olive oil, for roasting
  • Pinch of salt, for roasting


Preheat the oven to 180 degrees celsius and line a baking tray with baking paper. Cut the top of the beetroot and then cut into quarters, place on the baking tray. Drizzle with olive oil and sprinkle with salt. Place in the oven and roast for 25 minutes or until the beetroot is tender. Once the beetroot is cooked the skin will easily peel away. Remove the skin.

Place the roast beetroot, crushed garlic, mint and salt & pepper in a food processor or blender. Whizz until the ingredients are combined and a delicious beetroot dip is made. Place in the fridge until chilled and serve with crackers or veggie sticks.

Makes 1 small jar
Preparation time 10 minutes
Cooking time 20 minutes

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