Roasted onion and beetroot dip is so easy to make, and it makes a very pretty appetiser. A painter, who did some work at our place once, noticed how much I loved cooking. He would bring me culinary treats – pomegranates from his garden, halva and a jar of pomegranate molasses. Pomegranate molasses is a Middle Eastern reduction of pomegranate juice. It’s thick, rich and syrupy, with a beautiful depth of flavour. Don’t despair if you don’t have any for the dip. Simply add maple syrup or honey, but you may need to add a little lemon juice to balance the flavour. Just taste it and see what you think! This roasted onion and beetroot dip also contains walnuts. Did you know that walnuts are an excellent source of omega-3 fats and protein?
I often roast vegetables that have been in the fridge a bit too long, especially when I’m cooking something else and there’s a spare shelf in the oven. It’s a great way to get ready for a busy week ahead when you don’t have much time to cook. These vegetables can then easily be re-heated for another meal, pureed with stock into a soup, or turned into a salad.
Do you like roasted vegetables in a salad? You might like to try making this salad from last week’s blog post with roasted vegetables and dukkah. https://atamandastable.com.au/roasted-vegetabl…alad-with-dukkah/
PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Roasted Onion and Beetroot Dip
- 1 large red onion, skin on, cut into quarters
- 2 large beetroot, skin on, cut into quarters keep them whole if they're small
- 4 tbsp olive oil
- 1/2 cup walnuts plus a few extra to garnish
- 1 tbsp balsamic vinegar
- 1 tbsp pomegranate molasses substitute with honey or maple syrup
- 2 tbsp Greek yoghurt
- flaked sea salt and freshly ground black pepper
- 1 tbsp mint leves, washed and chopped
- 1 tbsp pomegranate arils (seeds)
- Preheat the oven to 180°C (160°C fan-forced).
- Line a small baking dish with baking paper. Make sure there's enough around the sides to cradle the vegetables and the cooking juices.
- Pack in the quartered onion and beetroots, drizzle with pomegranate molasses, vinegar, 2 tbsp of the olive oil, and add a little salt.
- Cover the dish tightly with foil and roast for 45 - 60 minutes. The beetroot should be soft when pierced with a knife. Set aside to cook for 10 minutes. Keep the juices.
- Remove the outer skin from the onion quarters. Chop the beetroot and onion coarsely, then pour them into a large bowl, together with the cooking juices.
- Add the walnuts and another 2 tbsp of olive oil. Mix with a hand-held blender.
- Stir in the yoghurt and season to taste.
- Garnish with chopped walnuts and mint, and serve immediately with crusty bread or toasted pita bread. Or, refrigerate in a sealed container until ready to serve.