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Roasted Onion and Beetroot Dip

Roasted red onion and beetroot dip is so easy to make, and it makes a very pretty appetiser.
Prep Time10 minutes
Cook Time1 hour
Servings: 2 cups
Author: Amanda Lawson

Ingredients

  • 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)

Instructions

  • 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.
  • In a small bowl, whisk together the pomegranate molasses, vinegar, 2 tbsp of the olive oil, and a little salt.
  • Pack in the quartered onion and beetroots, then drizzle with whisked pomegranate molasses mixture.
  • 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 cool 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.

Notes

To remove the arils from a pomegranate, cut it into quarters, Submerge the quarters underwater in a small bowl of water, then turn them inside out. This avoids you squirting juice (which stains) everywhere!
You can buy pomegranate molasses from most large supermarkets, and specialty grocery stores.
The onion and beetroot can be roasted a day ahead before making the dip. 
The dip can also be made a day ahead. It will keep in the fridge for up to 3 days.