Beetroot and Mint Dip

Prep Time: 10 minutes 

Cooking time: 30 minutes

Serves: 6-8 (as a side dip)


  • 450g of fresh beetroot

  • 1 whole garlic 

  • Zest and juice of a large unwaxed lemon

  • 1 tbsp. of coconut oil

  • 1 tsp extra virgin olive oil

  • 30g fresh mint, roughly chopped

  • Pinch of salt 

  • 3 tsp of crème fresh (optional) 


  • Scrub the beetroot and cut into 8ths

  • Melt the coconut oil and toss the beetroot it the oil/ drizzle the oil over beetroot on a baking tray. 

  • On a baking tray spread out the beetroot and the whole garlic bulb (leave it whole). Place these in the oven, on 200celcius, for 30 minutes, until the beetroot has softened.

  • In a food processor/ blender place the beetroot, lemon, olive oil, salt, mint and squeeze out the garlic from the cloves.

  • Pulse the mixture until roughly blended – do not do it until smooth – leave the beetroot ‘grainy’ and with texture 

  • Then you have the option to stir in crème fraiche for an added creamy taste. 


Nutritional-2-pennies: Beetroot are full of inorganic nitrate, a substance which helps to produce nitric oxide. Nitric oxide is a natural chemical our body produces naturally that helps keep blood vessels open so that blood can flow through more easily. It also prevents fatty lipid deposits that precede the buildup of blockages in our arteries.