Monday, 8 August 2016

Beetroot Dip

Dips are great for casual entertaining. I often serve a dip with a basket of crackers or chopped bread and leave guests to help themselves whist I am busy looking after the rest of the meal.  Many vegetables can be pureed to make into a dip, however, beetroot with it's earthy flavour and vibrant colour is one that I come back to often. It can be served plain, but the topping while a little more work, is not difficult and adds to the presentation.

Beetroot Dip

2 -3 medium beetroot
1 tablespoon tahini
1 clove garlic
Pinch of salt
Additional olive oil

To Serve

2 teaspoons olive oil
1/2  -1 teaspoon ground cumin
2-3 tablespoons sour cream
1 spring onion, finely chopped
Chopped parsley


Wash beetroot and place in a saucepan, cover with water and cook until soft. Drain, allow to cool and peel.

Place cooked beetroot, garlic, tahini and salt in a food processor and blitz until mixture forms a smooth purée. Add a little oil if necessary. Taste and add a little more tahini and salt if desired.

Place/spread the beetroot purée on a serving plate.

Drizzle a little olive oil over the purée and then sprinkle the cumin over the surface.

Spoon the sour cream over the middle of the purée, do not stir it into the beetroot.

Top with the chopped parsley and spring onion.

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