Beetroot and Walnut Dip

"This is from a Woolworth's Fresh magazine and came from a segment on entertaining on a budget"
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by KrabKokonas photo by KrabKokonas
photo by KrabKokonas photo by KrabKokonas
Ready In:
10mins
Ingredients:
4
Serves:
6-8
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ingredients

  • 450 g of drained beetroots
  • 1 cup walnuts, other nuts would be ok
  • 3 -4 tablespoons thick natural yoghurt
  • 1 -2 tablespoon dukkah, spice blend or 1 -2 tablespoon seasoning, of your choice
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directions

  • Process nuts till fine.
  • Add beetroot and process with nuts.
  • Add yoghurt and spice blend.
  • Blend till smooth
  • Serve with pita crisps.

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Reviews

  1. First of all I serached what dukkah is. It's a mix of spices which contain sesame, cumin, coriander and other ingredients.<br/>For this reason I deced to use this spices and blend it together with the walnuts.<br/>I used boiled beetroots and Turkish yogurt. I added some salt as well.<br/>For decoration I saliced one beetroot, added one teaspoon of yogurt and topped with the three mentioned spiced.<br/>Was really easy to prepare and soooo delicious! Thanks a lot for this recipe!
     
  2. Lovely! I made this with cashews and fresh boiled betroot. It's really good.
     
  3. Very tasty. I used fresh beetroots instead of canned, which i boiled, and hence added salt when processing. I added a bit of cumin powder and my guests loved it.
     
  4. A beautiful, original dip. I love the combination of beetroot and yoghurt. The next time I make this, I'll add even more yoghurt and skip the nuts. I added garlic per Leggy Peggy's suggestion and it was delicious. Thanks, katew for a great recipe. (photographed for a Pink Swap!)
     
  5. Very nice dip. Wasn't sure whether the 450 grams of beetroot was meant to be measured before or after being drained. I used a 450-gram tin, which I then drained for a yield of about 340 grams of beetroot. My dukkah was stale, so used my beloved zaatar. Very tasty. In future, I might add several cloves of crushed garlic and more yoghurt. Thanks katew for a new twist on beetroot.
     
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