My favourite dip growing up was corn relish. I can remember asking one day how it was made. “Oh it’s just a jar of corn relish with some sour cream. “My corn relish dreams, ruined. I’m not sure what part of the process sounded so unappealing to me but to this day and right now as I’m typing this I can taste a sweet sugary corn relish.

So what’s that got to do with beetroot dip?

Well I figured out how easy it was to make dip!

All it takes is some veggies, some type of nut, some lemon, salt, pepper and olive oil. Blend blend blend and shazam – you’ve got a delicious health snack for the whole week.

Most importantly though, I was browsing in Harris Farm checking out the #imperfectpicks section. When a tower of earthy purpley red goodness caught my eye. BEETS better yet, they were 70 cents per kilo.

Ok as you can see from the image, they have no beautiful stems/green leaves attached to them. But I forgive the beets for this oversight. That’s the thing with eating with the seasons, when veggies are good and at their best, they’re pretty darn cheap. When veggies are at their best and growing in total abundance you eat them until you can eat no more. This is the true nature of eating local and eating with the seasons.And guess what, mother nature knows what you need. Beets are filled with the B and C vitamins, exactly what our body needs going into the seasonal cool change. I feel like dips are underrated and hastily put in the ‘too hard basket’. We do need to chuck some things in the blender after all and that can be darn hard sometimes.

So as I like to say “when you have the energy to cook, cook!” cook for when you know you won’t want to (like.. Monday-Friday, sound familiar?), then you’ll be thanking your past self for all the effort you went to. But you know what? Dips are the best. They’re so versatile and that 5 minute time investment, boy oh gosh it pays off.

Use your dips for

  • On your toast for breakfast with an egg or 2.

  • Snack dipper at 11am with some crackers or chopped cucumber and carrots.

  • Salad topper at lunch when your salad bowl is looking a little dull.

  • Soup thickener (and taste sensation) for dinner.

Do I need to sell it anymore? Didn’t think so.

How to Make Raw Beet Dip


  • 2-3 medium sized beets, washed

  • 1 garlic clove

  • 1 thumb of ginger

  • 1/4 cup coconut cream

  • 1/4 cup cashews

  • 2 tablespoons olive oil

  • 1 lemon or 1 drop of pure therapeutic grade essential oil

  • Salt to taste

  • Pepper to taste


  1. Chop beets into small-ish chunks and add to blender or food processor.

  2. Add all other ingredients and blend until combined, with a raw beet dip I like to process until super smooth.

  3. Store in an airtight container in the fridge for 5 days.

How to Make Roasted Beet Dip


  • 2-3 medium sized beets, washed

  • 1 tablespoon coconut oil or ghee

  • 1 tablespoon balsamic vinegar or apple cider vinegar

  • 1 tablespoon maple syrup or rice malt syrup

  • 1 garlic clove

  • 1/4 cup sunflower seeds

  • 2 tablespoons tahini (or just use sesame seeds)

  • 2 tablespoons olive oil

  • 1 lemon or 1 drop of pure therapeutic grade essential oil

  • Salt to taste

  • Pepper to taste


  1. Preheat oven to 200 degrees.

  2. Line a baking tray with paper.

  3. Roughly chop beets, coat in oil, vinegar and maple syrup – season if you wish.

  4. Roast in oven for approx 20 minutes, until caramelised and delicious.

  5. Let beets cool slighty for 5 minutes.

  6. Throw everything into the blender or food processor and blend on high. I like to pulse this dip and leave it a little bit chunky.

  7. Store in an airtight container in the fridge for 5 days.


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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  My mission: to empower you to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. 

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