Serve this fabulous-looking dip with turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.
5 red beetroot (1 kg)
1¼ cups (325 g) plain low-fat yoghurt
2 garlic cloves, crushed
¼ cup (60ml) lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon paprika
pepper to taste
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Directions Preparation:15min › Cook:40min › Extra time:5min › Ready in:1hour
Cut off the beetroot stems 1 cm from the roots (no closer). Scrub the roots very gently but thoroughly, being careful not to nick the skin.
Cook the beetroot in a large pot of simmering, salted water for 40–60 minutes until tender. Drain. Allow to cool slightly. When cool enough to handle, cool slightly and rub off the skins. It is a good idea to wear rubber gloves when doing this to prevent your hands from becoming stained.
Finely chop, grate or process the beetroot in a food processor, then transfer the flesh to a serving bowl.
Add the yoghurt, garlic, lemon juice, oil, cumin, coriander, cinnamon and paprika to the beetroot and mix well. Season to taste with pepper. Cover with plastic wrap and refrigerate until required. Serve with warm crusty bread.
Some more ideas…
• Save the beetroot leaves to use in a mixed leaf salad. • Bake the beetroot instead of boiling it. Wrap each beetroot in foil and bake in an oven preheated to 220°C for 1–2 hours until tender when pierced with a skewer (the cooking time will depend on the age and size of the beetroot).
Deliciously sweet (yet low in kilojoules), beetroot provides significant amounts of folate, vitamin C and potassium. The leafy tops are high in calcium and iron.
This is so good, I've made it for a gathering tomorrow but I can't stop eating it! I would happily eat this all day.
Beautiful recipe - I think the cinnamon makes it. I used dutch cinnamon which I think adds an extra smoothness and sweetness, lots of pepper and a pinch of salt.
Thank you for sharing Elaine - 30 Apr 2010