Beetroot Mutabal

Name: Beetroot Mutabal
Cook time: 12 min
Total time: 12 min
Cuisine: Asian, Middle Eastern
Ingredients: 4 Beetroot; 2 tbsp tahini; 2tbsp Plain yoghurt; garlic clove crushed; juice of ½ lemon; Parsley to garnish; Olive oil for roasting and drizzling

4 steps

Cook:12min

Updated at: Sat, 14 Feb 2026 12:00:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories65.2 kcal (3%)

Total Fat5.1 g (7%)

Carbs4.3 g (2%)

Sugars2.2 g (2%)

Protein1.5 g (3%)

Sodium29.2 mg (1%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4beetroot

2 Tbsptahini

2 TbspPlain yoghurt

garlic clove

crushed

0.5juice of lemon

parsley

to garnish

Olive oil

for roasting and drizzling

Instructions

Step 1

Heat the oven to 180°C/350°F/ Gas mark 4.

Step 2

Scrub the beetroots well, trim the edges and slice into wedges lengthways. Place in a baking tray, pour on a generous helping of olive oil and salt and pepper, and roast for around 30 minutes or until they are soft enough that a sharp knife can easily be inserted all the way through. Take out of the oven and leave to cool.

Step 3

Blend the beetroots in a food processor with all the remaining ingredients until you have a smooth, pinky- purple-coloured dip.

Step 4

Drizzle with olive oil and sprinkle with parsley for a lovely clash of purple and green.