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Melissa Hemsley’s Beetroot or Carrot Borani Dip

Melissa Hemsley's beetroot or carrot dip is a great way to use up leftover veg and features simple vegan swaps for an easy plant-based version.

From the book

Melissa Hemsley

Introduction

If you have leftover cooked beetroot or leftover roasted carrots, so much the better and quicker. Sometimes I make this with just beetroot and other times with just carrot but if I’ve got both I’ll use a mix of each – I love the colour. Whichever way you choose, it’s delicious. Make a vegan version by using your favourite type of dairy-free yoghurt or swap for a big handful of white beans, which will add creaminess when blended. I very much recommend adding all the optional extras listed below.

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Ingredients

2 beetroots or 3 carrots (about 250g)
1 fat garlic clove
200ml full-fat natural yoghurt
2 tbsp apple cider vinegar or lemon
4 tbsp extra virgin olive oil, plus extra for drizzling
sea salt and black pepper
Optional extras:
1 handful of pistachios or walnuts
extra virgin olive oil, for drizzling
1 handful of crumbled feta
fresh herbs like dill, mint or parsley
black sesame seeds or Dukkah

Essential kit

You will need: a food processor or blender.

Method

Cook time: 45 mins (or 10 mins if the veg are already cooked).

Cook the veg in strongly simmering salted water until soft or roast them at fan 220°C/gas mark 9 until tender – 25 minutes for the carrots and 40 minutes for the beetroot. I roughly chop the carrots before they go in, but the beetroot I keep whole as it’s less messy.

Toast the nuts by popping them in the oven for the last few minutes, keeping an eye on them as the oven will be super hot.

Meanwhile, put the rest of the ingredients in a food processor or blender. When the veg is tender and cooled somewhat, peel the beetroot, add to the blender and blitz until smooth. Taste for seasoning.

Transfer to a bowl, drizzle over the extra oil and any of your chosen toppings.

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From the book: Eat Green

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