Vegan Roasted Beetroot Dip Recipe The Blender Girl

• 4 cups raw beetroot cut into chunks / when roasted makes about 3 cups
• 1/8 cup cold pressed extra virgin olive oil or more for desired consistency
• 4 tsp finely chopped fresh garlic
• 5 tsp finely chopped serrano chili (might need less depending on the chili)
• just over 3/4 tsp roasted cumin seeds
• just over 3/4 tsp roasted coriander seeds
• 1/3 cup fresh cilantro chopped finely
• 1 tsp Celtic sea salt or more to taste
• 1 1/2 tsps fresh lemon juice to taste (optional)

1. Preheat oven to 200 C / 400 F.
2. Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender.
3. Check them periodically to make sure they dont burn.
4. Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chili.
5. Drizzle in half the olive oil and pulse until well combined.
6. Add in the rest of the olive oil gradually to reach your desired consistency.
7. Now taste and adjust the quantities of chili, garlic and salt.
8. This will depend on the heat of your chili.
9. Stir through chopped cilantro and serve with pita breads, ciabatta or chips.
10. !

beetroot, cold pressed, fresh garlic, serrano chili, just, just, fresh cilantro, salt, lemon juice

Taken from www.chowhound.com/recipes/vegan-roasted-beetroot-dip-29199 (may not work)