Beetroot Dip
Looking forward to making this over the long weekend and celebrating life of the beautiful Queen Elizabeth II
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Easy
1.25hrs
4
Vegetarian
Rated 4.0 stars by 2 users
4
1 hour 15 minutes
5 small beetroot
2 garlic cloves, finely diced
Juice of ½ lemon
2 tbsp extra virgin olive oil
Salt & pepper to taste
½ cup Greek yoghurt (Optional)
Handful of fresh mint to garnish
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.
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
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
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Gewürzhaus.