Beetroot, Tahini and Dill Dip 


2 tsp olive oil

1 large beetroot (approx 220g)

Salt and pepper

1 tbsp lemon juice

1/4 cup chopped dill

1 tbsp tahini 

1 tsp olive oil 

1 tbsp apple cider vinegar or white wine vinegar

1 tbsp water


1. Pre heat the oven to 230C.

2. Chop the beetroot into small thumb sized cubes and put in a bowl, toss with the olive oil and a good sprinkle of salt and pepper.

3. Put the beetroot on a baking paper lined oven tray and put in the oven for 20-30 mins (or until the beetroot is soft)


4. Once the beetroot is cooked/soft, place it in a small blender with the lemon juice, dill, tahini, olive oil and vinegar. Blend until you reach your desired consistency, i like it a little chunky, an earthy texture. If you like it more smooth add the water and perhaps some more olive oil and blend further until it reaches a smoother consistency.