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Beetroot dip
Beetroot dip
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate beetroots beyond burgers with a flavorful spicy dip showcasing their natural sweetness.
Ingredients:
  • 1 medium (about 240g) beetroot, root and stem trimmed
  • 30.00 ml cumin seeds
  • 260g (1 cup) plain yoghurt
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme leaves
  • Pinch of salt
  • Crusty bread, to serve
Instructions:
  • In a medium saucepan, add unpeeled beetroot and cover with cold water. Bring to a boil with the lid on. Once boiling, uncover, lower heat to medium, and cook for 25 minutes until beetroot is tender. Drain and let cool for 15 minutes before handling.
  • Wear rubber gloves to prevent staining and peel the beetroot. Let it sit for 1 hour until it reaches room temperature.
  • Toast cumin seeds in a non-stick pan over medium heat for about 30 seconds until fragrant, stirring constantly. Remove from heat and set aside.
  • Roughly chop the beetroot and blend in a food processor until smooth. Mix in the yoghurt, garlic, and thyme until fully incorporated. Season with salt to taste.
  • Garnish the beetroot dip with toasted cumin seeds before enjoying with crusty bread.

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