Prep 10 mins
Cook 45 mins
If you like beetroot you will like this. It is something a friend and I played around with.
- 500 g trimmed beetroots
- 1 clove garlic, crushed
- 200 g yogurt
- 1 teaspoon ground cumin
- 2 teaspoons lemon juice
- Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
- Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
- I use gloves for this.
- Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.
I baked one giant beet in the oven until soft and tender. The I combined it with the rest of the ingredients with my hand blender to make a smooth mixture. I thinned it out just a bit with some milk to make a beautiful pink dressing for a salad of romaine, streamed green beans, sliced hard boiled eggs and ripe tomatoes. I'm putting this in my cookbook Latchy.
We've been getting a lot of beetroot in our CSA box lately so it's nice to get a new idea. This beetroot dip recipe was a huge success! Recommended.