A woody, earthy texture and taste is what you get from Beetroot.
However, my memories of beetroot were from a can, usually served at my Nanna’s house for lunch.
They were ridge cut sliced and ready to eat, if you didn’t spill the pink juice everywhere first!.
Very sweet, with a vinegar overtone, many happy times were spent munching away.
Time moves on and now I enjoy beetroot in it’s raw state in most cases, especially in salads….More on that another time, as this post is to inspire you with the easiest ever Beetroot Dip. It is made with the cooked beetroot you buy vacuum packed and ready on the supermarket fridge shelf.
Serve it with any antipasto or starter selection of food, or with meats as a condiment. Delicious!
It keeps very well too, so you can make a batch and keep it for 3-4 days afterwards, the flavour gets better.
This is a Thermomix recipe. See the tip at the bottom of the recipe for regular food processors.
- 300g Beetroot (cooked)
- 1 clove garlic
- 20ml olive oil
- 1 tsp cumin
- ½ tsp salt
- 70g greek yoghurt
- Chop the garlic in the Thermomix for 5 sec/ speed 5
- Scrape down sides of bowl.
- Add olive oil and saute 2 min / 100 deg / speed 1
- Allow to cool for 5 min
- Add all the remaining ingredients and chop 5 sec / speed 5
- Chop again for 2 -3 sec/ speed 5 if you prefer it a bit less chunky.
- Cover and refrigerate until needed.
- Note- if you are not using a Thermomix, crush garlic, sauté for 3 min over med heat in pan with little olive oil. Allow to cool. Add all ingredients to food processor and blend until desired consistency is achieved.