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Roasted Beetroot & Goats Cheese Dip

Be-troot to yourself and give this yummy dip a try, perfect when scooped up with our pitta chips!


3 x Uncooked Beetroots

2 x Garlic Cloves

100g x Goats Cheese

1tbsp x Olive Oil

1tsp x Cinnamon

10 x Walnuts (Optional)

Agave Syrup (Optional)


Peel & chop your beetroot into even chunks, place on tinfoil with your whole garlic cloves and drizzle with olive oil, cinnamon, salt & pepper.

Wrap in the tinfoil and place into a preheated oven for 60-90 mins, or until softened.

Once softened remove from the oven and allow to cool.

Whilst waiting for your beetroot to cool toast your walnuts in a pan for a few mins. Set aside once done.

Remove your garlic from it's shell and add into a blender with your beetroot & your goats cheese. Add the rest of your oil into the blender and blitz until it's reached your desired consistency.

Add the dip into a bowl and top with crushed toasted walnuts.

Finish with a sprinkle of salt, pepper & olive oil and enjoy with friends! x


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