Beetroot Dip / Beet Dip
photo by Lalaloula
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
850 grams
ingredients
- 2 (850 g) can beetroots or 850 g beets, Drain
- 2 garlic cloves, Crushed
- 29.58 ml lemon juice
- 29.58 ml extra virgin olive oil
- 2.46 ml ground coriander
- 2.46 ml ground cumin
- 2.46 ml ground sweet paprika
- 1.23 ml ground cinnamon
- sea salt, to taste
- ground black pepper, to taste
directions
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
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Reviews
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This was very yummy! Loved the use of the different spices and how easy and quick this healthy dip was to prepare.<br/>It was very garlicky, but we enjoyed that. Serving it with plain crackers or bread would probably be good for mellowing that out a bit, though if one prefers.<br/>My only change was to leave out the lemon juice as I cant have it.<br/>THANK YOU SO MUCH for sharing a keeper with us, chef floWer!<br/>Made and reviewed for Aussie/NZ Recipe Swap #54 July 2011.
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WOW! i used 2 REALLY big cloves of garlic & after sitting it was really garlicky. dd & I loved it, dh said it was too garlicky. i love the hint of cinnamon that comes through. we decided that this will be a part of our Halloween buffet! Between the garlic & the color, it's perfect! This is a wonderful recipe for many reasons - I will also be suggesting it to my mom for her heart patients. THANK YOU! made for Aussie swap 5/11.
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I am a cheat with this recipe, as I know it already - or a very close version from Northern Cyprus! So, I knew that I would love it before I even made it Rose! The spices are ESSENTIAL to the flavour and I also kept mine a little chunkier for texture, not so pureed as suggested. I used fresh beetroot that was already cooked and bunged in an extra clove of garlic as I love it with beetroot. Made for make my recipe in the OZ/NZ forum edition #9 and very much enjoyed thanks! FT:-)
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Delicious. I roasted the beets first (1 hour 15 minutes in a 350 oven), let them cool and slipped off the skins. Pureed in my Vitamixer - fluffy and beautiful texture and COLOUR!!! I only used one clove of garlic (very glad I did so, and I love garlic) and 1/8 tsp of the cinnamon, otherwise followed the recipe exactly. Perfect for vegan guests and pretty much everyone else too. Will def make this easy recipe again. Thank you!
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RECIPE SUBMITTED BY
Chef floWer
Australia
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