Beetroot and jalapeño dip with crispy tortillas
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Beetroot and jalapeño dip with crispy tortillas
A vibrant alternative to guacamole, this zesty, spicy dip is great served with salty tortilla chips. As a time-saver, substitute a pack of cooked beetroot and skip straight to step 2
Serves: 4-6
Prep time: 10 minsTotal time: 
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Nutritional information (serving (1 of 4), without tortilla chips)
Calories
173Kcal
Fat
12gr
Saturates
3gr
Carbs
11gr
Sugars
10gr
Fibre
4gr
Protein
4gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g raw beetroot
- 1 tbsp olive oil
- 1 bunch spring onions, sliced
- 1⁄2 tsp smoked paprika
- 1 tsp cumin seeds
- 5 sprigs fresh oregano, leaves picked
- zest of 1⁄2 orange
- zest of 2 and juice of 1 lime
- 15g sliced jalapeños
- 3 tbsp soured cream
- 2 tbsp extra-virgin olive oil
- 30g feta*, crumbled
- a few sprigs of coriander
- salted tortilla chips*, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Peel the beetroot and cut into even-sized wedges. Place the wedges in the centre of a large sheet of foil, season well and drizzle with 1⁄2 tablespoon of olive oil, then create a spacious but tightly sealed parcel by pinching the foil together. Place in a baking dish and bake for around 1 hour, or until the beetroot is tender. Remove and leave to cool.
- Heat the remaining oil in a frying pan and fry the spring onions with the smoked paprika, cumin seeds and a pinch of salt. Remove from the heat and allow to cool.
- Place the beetroot in a blender with the oregano leaves, orange zest, zest of 1 lime, all the lime juice, jalapeños, 2 tablespoons of soured cream and half the spring onion mixture. Blitz until smooth and season with salt.
-
Transfer to a serving bowl, add the remaining soured cream and use a chopstick or knife to swirl it through the dip. Top with the rest of the spring onions and lime zest as well as the crumbled feta and coriander. Serve with tortilla chips for dipping.
*Use vegetarian feta and check your tortilla chips are gluten-free if required.
