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Bob's Kitchen: Julia Ostro's Roasted Beetroot Dip

Earthy and vibrant, this dip is our go-to for spring entertaining, adding vibrancy to a dull salad, and eating on the go with our favourite vegetables.

beetroot dip.jpg


850g beetroot (approximately 6)

150g soft goat's cheese

100g natural yoghurt

zest and juice of half a lemon

50g hazelnut meal

Extra virgin olive oil

1tbsp black sesame seeds

1tbsp pumpkin seeds

1/2 tsp cumin seeds

1/2 tsp ras el hanout

30g hazelnuts, lightly crushed in a mortar and pestle


1. Preheat oven to 170C. Place beetroot in an oven tray and fill the base with water. Roast until tender when pierced with a knife, approximately 1 hour, topping up with water if necessary. Allow to cool in tray. The skins will have dried out, but the inside will have steamed and remained vibrant and moist. 

2. Roughly chop beetroot and blitz in a food processor. Add the remaining ingredients, except the olive oil, and pulse until smooth. With the motor running, drizzle in a little olive oil to loosen the mixture. Season to taste and transfer to a bowl.

3. For the seeds and nuts, place all ingredients in a pan and over a medium heat, dry roast for 30 seconds to 1 minute, stirring to ensure they don't burn. Set aside to cool.

4. Take some of the beetroot dip and spread out on a serving plate. Scatter with the seeds and nuts. If using, scatter over some sprouts, drizzle with olive oil and top with nasturtium leaves. Serve with toasted sourdough and soft boiled eggs or as part of a sharing plate. 

Makes approximately 4 cups