The BEST Beetroot Dip

AND, you can dehydrate it.  Beetroot, garlic, cashews, lemon juice … doesn’t get much better than this.  Jenny H sent me this recipe and I made up a batch and dried it (according to directions).  Took some out on my last trip, added a little water and hey presto! Beetroot dip.  I let it stand for an hour before using it, should have used it straight away or added a bit more water but it was still fantastic.


  • 1 cup raw unsalted cashews
  • 3 cloves garlic
  • 4 medium beetroot
  • Juice of 1 large lemon (I actually added more than this)
  • 1/3 cup olive oil
  • Sprig of parsley
  • Salt & pepper to tast
  1. Cook the beetroot in its skin with the root and 1 inch of the tops still attached, when cool, peel off the skin, tops and roots.
  2. Meanwhile, soak the cashews in water for a few hours, drain, rinse.
  3. Whizz the nuts and garlic in a food processor until they just start to form a paste.
  4. Add all the other ingredients and wizz again.
  5. Add enough water to make the right consistency (a dip instead of a paste)
  6. Eat straight away OR, spread thinly on dehydrator trays to dry.
  7. When dry, put it back in the food processor and grind to a fine powder.

The finished product

I stored it in the freezer and then pulled enough out for the overnight walk, didn’t take too much cause I wasn’t sure how it would go, but everyone loved it, even the kids!

After it’s been dried and re-ground, this is probably enough for 4 or 5 overnight walks!

*Earth Garden, author Liz Ingham, Melbourne.

Thanks Jenny for sending me the recipe!


This entry was posted in Bushwalking, Recipes. Bookmark the permalink.

One Response to The BEST Beetroot Dip

  1. Jenny Hughes says:

    Thanks M – glad you liked it.
    Your photos make it look so professional!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.