### TranslatedIngredients: 2 Beetroot - peeled,1 clove Garlic,2 Spring Onion (Bulb & Greens) - finely chopped,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Whole Black Peppercorns,1/2 cup Walnuts - chopped,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1 Lemon juice,2 sprig Coriander (Dhania) Leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Continental ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Roasted Beet and Walnut Dip or Spread Recipe, steam the peeled beets. I like steaming the beets before roasting them, as it cuts down the time taken to roast the beets. Roasting the beetroots can be done on the stovetop in a wok or in the oven. The process of roasting brings out the rustic flavors of the vegetable.Heat a tablespoon of olive oil in a wok; add in the garlic cloves, the spring onions and the steamed beet roots. Stir fry on medium high heat until you get a nice roasted flavors from the beet. The process will not take more than 4 to 5 minutes.Once the beetroots are well roasted, we will blend the roasted beets along with the remaining ingredients, including the juice from one lemon and pulse to get a slightly coarse, almost smooth dip (spread).You can drizzle in some olive oil while pulsing to give it a smoother texture.Transfer the dip to a serving dish and stir in the chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste. You can use the Roasted Beet & Walnut Dip as a spread for kids sandwiches or even wraps. It tastes delicious and is wholesome too.Serve the Roasted Beet & Walnut Dip Recipe along with Homemade pita bread to enjoy your Snack.