Roasted Beetroot Dip with Crostinis

Roasted Beetroot Dip with Crostinis

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
It's something we hear all the time, we need to be getting more vegetables into our diets, the good news is, it's pretty easy to sneak more veggies in! One of our favourite ways is with veggie dip. My roasted beetroot is one of our 28 favourites. 
3.32 from 72 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer or Entrée, Snack
Cuisine Australian
Servings 4
Calories 120 kcal


  • 2 beetroot peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/3 teaspoon all spice
  • 1/2 teaspoon ground coriander
  • 2 tablespoons cashews soaked in water
  • 1/2 tablespoon tahini
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh coriander freshly chopped
  • 1 wholemeal long bread roll or gluten free roll, thinly sliced


  • Preheat oven to 210ºC fan forced.
  • Cut peeled beetroot into 8- 10 even sized chunks and place in a large bowl.
  • Mix through with olive oil, salt, pepper and spices to evenly coat.
  • Place on a lined baking tray and bake for 15-18 minutes.
  • Strain cashew nuts and blend in a food processor with dijon mustard, tahini, baked beetroot and remaining juices.
  • Sprinkle with fresh coriander.
  • Slice and toast roll/baguette in a toaster or on a baking tray in the oven and serve with beetroot dip.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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