Whole 30 Roasted Beet and Pumpkin Seed Dip with Turmeric and Cumin
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Learn more →Ingredients
6 servings
- 1 lb medium beets (about 3), scrubbed
- 3 tbsp olive oil, divided
- ½ cup raw pumpkin seeds (pepitas)
- 2 tbsp fresh lemon juice
- 1 clove garlic, peeled
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp pumpkin seeds, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp of the olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced through the center with a paring knife, 45–55 minutes depending on size.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap carefully — steam will escape — then rub the skins off with a paper towel or the foil. Cut the beets into rough chunks.
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