Ingredient
4 cups (600g) peeled and cubed raw beets1/4 cup (60ml) extra-virgin olive oil1/2 teaspoon Celtic sea salt, plus more to taste3/4 teaspoon cumin seeds3/4 teaspoon coriander seeds 2 teaspoons minced garlic (about 2 cloves), plus more to taste2 teaspoons ribbed, seeded, and finely chopped green chile, plus more to taste2 teaspoons fresh lemon juice, plus more to taste1/3 cup (9g) loosely packed finely chopped cilantro leaves
Preheat the oven to 400°F (200°C).
Line a baking sheet with a silicone liner or parchment paper. Toss the beets with 2 tablespoons of the olive oil and 1⁄4 teaspoon of the salt. Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender. (You don’t want any burnt bits.) You should have about 2 cups (320g).
Heat the cumin and coriander seeds in a small heavy skillet over medium-high heat for about 2 minutes, stirring constantly, until they release their fragrance and change color slightly. Be careful not to burn them or they will develop bitterness. Grind the seeds in a spice grinder or crush with a mortar and pestle.
Throw the beets into a high-speed blender or food processor and add the remaining 2 tablespoons of olive oil, the toasted and ground seeds, the garlic, chile, lemon juice, and the remaining 1⁄4 teaspoon of salt. Blast until well combined. Tweak the garlic, chile, lemon juice, and salt to taste. Transfer the dip to a bowl and stir in the cilantro.
Source: https://healthyblenderrecipes.com/recipes/vegan_roasted_beetroot_dip
