Beetroot and Roasted Almond Dip

My first ever pop up was last weekend.

Held at flatbread haven, Flatplanet, just off Oxford Circus.

It was a sunday lunch themed three-course menu, host in collaboration with Teapigs’. Three-courses, followed by truffles and tea, I could not describe the event in any other way than quaint and oh so very British.

The lovely people at Great British Chefs are a fan. See the recipe here

To remain in tune with the Kitchener, Ontario venue I wanted to incorporated their famous flatbreads into my menu, so I used them as a vehicle for my roasted beetroot puree, rosemary curd and salted almond starter.

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One of my favorite things to do with beetroot is roasting and pureeing. Not only because I am obsessed with my new blender, but because it is delicious and really useful. If you ever find yourself ransacking the fridge at 9pm at night, when you get in from work or in need of a sandwich filler, the beetroot puree can deliver on both counts. Whack it into your grilled cheese, pour it on your salad, dip your crisps into it, or serve it as a fun starter… the choice is yours. Just remember to wash your hands after you make it, or you too will have a sofa that looks like Patrick Bateman came to visit.


  • 500 g whole beetroot, individually wrapped in foil

  • a couple of sprigs rosemary
  • 100g cooked white beans

  • 50g whole roasted almonds

  • 25g sunflower seeds

  • 125ml e v olive oil

  • 2 cloves garlic, grated

  • 1/2 lemon (juice) and half zest

  • a pinch orange zest, plus juice of half

  • 1 teaspoon balsamic vinegar

  • 1/2 tsp honey/ maple syrup

  • 10g fresh coriander leaves

  • 1/2 tsp sea salt


Pre-heat the Oven to 180 degrees.

Put the almonds on a baking tray, drizzle over 1 tbs oil and a generous pinch of salt. Shake to coat. Put the tray in the oven and cook for 8-10 minutes, or until they are toasted.

Individually wrap the beetroot in foil with the sprigs rosemary. Place them onto a baking sheet and add them to the oven and cook until tender – about 1 hour.

Remove the outside skin from the Beetroot, slice in half and blitz with the remaining ingredients until it reaches a smooth texture.


I served the starter on a Spelt Flatbread, with mixed leaves Rosemary Goat Curd and Gran Luchito Smoked Chilli Honey toasted Seeds.


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