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Beetroot, walnut and date dip — Cooking with Gia and Olive

By Gia Kavanagh 1 min read
Tuesday, August 27, 2019

Beetroot recipes can be hard to come by but you’ll be sure to impress your guests with this purple dip dish.

Prep & Cook Time: 5 minutes


  • 1 x 250 g pack fresh whole beetroot
  • 4 medjool dates
  • 2 tbsp coconut yoghurt
  • ½ small bunch fresh dill, roughly chopped
  • 1 lemon, zest and juice
  • ¼ cup walnuts, toasted


  1. Using a food processor or blender, blend beetroot, dates, yoghurt, dill and lemon.
  2. Add toasted walnut and blend until desired texture is achieved.