Making Beetroot and Roasted Almond Dip

By Tess Ward •

Tess shows how beetroot puree forms the basis of highly versatile dip. Whack it onto a grilled cheese toastie, pour it on your salad, dip your crisps into it, or serve it as a fun starter.  Be sure to wear an apron while making it and keep away from white furniture!

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, hosted 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. 

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

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 onto 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.

Beetroot and Roasted Almond Dip


500g Beetroot - Boiled/ Roasted with Rosemary

50g Almonds

25g Mixed Seeds

125ml Olive Oil

2 cloves Garlic

1/2 lemon (juice) and half zest

1/2 Clementine (Juice)

1 tsp Balsamic Vinegar

1/2 tsp Honey

10g Coriander

1/2 tsp Salt


Pre-heat the oven to 180 degrees.

Put the almonds in a baking tray, drizzle over 1 tbs olive 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.

Boil/ Roast the beetroot with rosemary, individually wrapped in foil or in a large pan, until tender

Remove the outside skin from the beetroot, slice in half and blitz the beetroot with the remaining ingredients until it reaches your desired texture.

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

Inspired?  For more beetroot recipes visit Great British Chefs collection.


Tess Ward

Tess Ward is a freelance cook, caterer food writer and budding TV chef. You can currently find her in action as the face of Videojug’s Tasty Tenner Series. Since graduating from Le Cordon Bleu in 2012, she has spent time working in the kitchens at Harwood Arms and River Cottage, as well as private chef for the rugby star Rocky Elsom. Based between London and Oxford, she is now focusing on her first book.

Follow us on Twitter

Great British Chefs


12 hrs

RT @gitlchefs: Help! That's the 7th dessert today @ChefPerbellini #genius #pastry #italianchef http://t.co/TY4IWLiHuk http://t.co/feydfNA8bD

Great British Chefs


13 hrs

RT @gitlchefs: Artistic photographer @STEFANOSCATA taking a picture of the red sky in #Verona this evening http://t.co/TY4IWLiHuk http://t.…

Great British Chefs


13 hrs

.@JSommerin's banana bread soufflé is the perfect way to round off the Bank Holiday weekend http://t.co/O6AZb0CRK9 http://t.co/SNf6cWEPPH

Great British Chefs


13 hrs

RT @TheWorlds50Best: The #Worlds50Best 2015 will be revealed next week but who are the voters? Our Academy Chair @kitchensense explains: ht…