It might be 26°C in Ibiza but it’s still autumn so I don’t do crudités! But I do love a munch with a bit of a crunch when I’m not tucking into a hot stew, and this is just the ticket: simple roasted veggies dipped into an earthy beetroot dip spiced with cumin for a refreshing alternative to a salad in the cooler months. I stayed at Atzaro, a beautiful agrotourism hotel in the north of Ibiza, where the local produce quite literally grew all around me — on the menu I spotted a beetroot hummus served with crudités which they kindly swapped for cooked veggies on my request. Beetroot and cumin is one of my favourite flavour pairings (try my beetroot soup recipe) so I decided to make this again when I got home. Add some cooked dal/mung beans or chickpeas for a heartier meal, or when you need something a little lighter serve it just as is below. If you like this (a really good meal when you’re feeling very Kapha) check out the Kapha Pakti bowl in East by West — a delicious roasted broccoli, cauliflower and aubergine salad bowl with toasted pumpkin seeds.



For the dip (makes 1 1/2 cups)

450g beetroots (3 medium), stalks trimmed
Juice of 1/2 lemon, or 2 tbsp apple cider vinegar
1 tsp ground cumin
Sea salt & freshly ground black pepper
1 pinch jaggery
Extra virgin olive oil or ghee, as needed

For the dunkers

Veg of your choice: broccoli, cauliflower, asparagus, courgette, carrot
Ghee, sea salt and black pepper


  1. Preheat your oven to 200°C.

  2. Scrub the beetroot. Slice into quarters and roast in a tray with 1 tablespoon of ghee for about 15 minutes, turn and continue roasting for another 10 minutes or until tender. Set aside.

  3. In the same tray add another 3 tablespoons of ghee and the chopped vegetable chunks, season lightly with salt and pepper and roast for 15 minutes or so until tender, turning halfway through. Set aside.

  4. To make the dip, place the beetroots in a food processor along with all the other ingredients except the oil. Process to a fine mix.

  5. With the motor running, add the oil slowly until the mixture forms a thick purée, taste and adjust seasoning, then serve in a bowl surrounded by the roasted veg or serve the dip chutney-style with a spoon.