Roasted beetroot & red onion dip

Colourful and delicious roasted beetroot and red onion dip from Australian Women's Weekly.

  • 2 hrs cooking
  • Makes 5 Cup
  • Print


Roasted beetroot & red onion dip
  • 5 beetroot (800g), trimmed
  • 1 bulb garlic (70g)
  • 2 red onion (340g), quartered
  • 1 tablespoon fresh thyme leaves
  • cooking-oil spray
  • 1 1/2 cup (360g) sour cream
  • 1 cup (100g) walnuts, toasted
  • 1 tablespoon red wine vinegar


Roasted beetroot & red onion dip
  • 1
    Preheat oven to 180°C/350°F. Line an oven tray with baking paper.
  • 2
    Place beetroot, garlic, onion and thyme on oven tray. Spray with cooking oil; season. Bake for 1 hour. Remove garlic, onion and thyme from tray. Cover beetroot with foil; bake for a further 45 minutes or until tender. When cool enough to handle, remove and discard skins. Chop beetroot coarsely.
  • 3
    Squeeze garlic cloves from bulb. Blend or process beetroot with garlic, onion, thyme, sour cream, nuts and vinegar until smooth. Season to taste.

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