Beetroot and Walnut Dip

Total Time
Prep 10 mins
Cook 0 mins

This is from a Woolworth's Fresh magazine and came from a segment on entertaining on a budget

Ingredients Nutrition

  • 450 g of drained beetroots
  • 236.59 ml walnuts, other nuts would be ok
  • 44.37-59.16 ml thick natural yoghurt
  • 14.79-29.58 ml dukkah, spice blend or 14.79-29.58 ml seasoning, of your choice


  1. Process nuts till fine.
  2. Add beetroot and process with nuts.
  3. Add yoghurt and spice blend.
  4. Blend till smooth
  5. Serve with pita crisps.
Most Helpful

First of all I serached what dukkah is. It's a mix of spices which contain sesame, cumin, coriander and other ingredients.
For this reason I deced to use this spices and blend it together with the walnuts.
I used boiled beetroots and Turkish yogurt. I added some salt as well.
For decoration I saliced one beetroot, added one teaspoon of yogurt and topped with the three mentioned spiced.
Was really easy to prepare and soooo delicious! Thanks a lot for this recipe!

awalde February 04, 2012

Lovely! I made this with cashews and fresh boiled betroot. It's really good.

kerstin.hammes November 08, 2012

Very tasty. I used fresh beetroots instead of canned, which i boiled, and hence added salt when processing. I added a bit of cumin powder and my guests loved it.

tinaki99 September 20, 2009