Beetroot Dip

Name: Beetroot Dip
Cook time: 1 h 9 min
Total time: 1 h 9 min
Yield: 4
Ingredients: 5 small beetroot; 2 garlic cloves, finely diced; Juice of ½ lemon; 2 tbsp extra virgin olive oil; 1 tsp Gewürzhaus Sumac; Salt &amp; pepper to taste; ½ cup Greek yoghurt (Optional); Handful of fresh mint to garnish

Easy

1.25hrs

Vegetarian

Beetroot Dip

Rated 4.0 stars by 2 users

Servings

Cook Time

1 hour 15 minutes

Ingredients

5 small beetroot
2 garlic cloves, finely diced
Juice of ½ lemon
2 tbsp extra virgin olive oil
1 tsp Gewürzhaus Sumac
Salt & pepper to taste
½ cup Greek yoghurt (Optional)
Handful of fresh mint to garnish

Directions

Boil the beetroots in salted water for approximately 1 hour or until you can easily pierce the beetroot with a fork.
Drain the beetroots and set aside to cool, then peel.
Dice the peeled beetroot into small cubes and place in a bowl. Add the garlic, lemon juice, olive oil, sumac, salt and pepper to taste. Mix well.
Place the diced beetroot mix and Greek yoghurt into a food processor or use a stick blender to blitz to a smooth vibrant dip.

To serve

Garnish with fresh mint and a sprinkle of sumac. Perfect to serve alongside Hummus in your next dip platter with some toasted flatbread.

Looking forward to making this over the long weekend and celebrating life of the beautiful Queen Elizabeth II

Beetroot Dip

Beetroot Dip

Servings

Cook Time

Ingredients

Directions

To serve

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