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From Our kitchen Beetroot Dip

"Bright and zesty, this dip is a welcome addition to any picnic, or wonderful to take with you to parties for an entrée, with some fresh crunchy bread or cut up vegetables. You can use bought cooked beetroot but it’s best to roast it yourself if you have the time."

Style Files From Our Kitchen.

Recipe, photography and introduction by Harriet Davidson

Ingredients

3 roasted beetroot, roughly chopped

1 tbsp tahini

2 large garlic cloves

1/2 cup yoghurt (Greek or coconut)

1/2 tsp nigella seed

1/4 cup olive oil

1/2 tsp cumin

1/2 tsp coriander

Juice of half a lemon

Salt and pepper

 

TO SERVE

1 tsp nigella seed

Soft herbs (dill, parsley or mint)

 

 

Style Files From Our Kitchen.

Method

To roast beetroot, preheat oven to 180C degrees. Scrub and cut off heads of beets before wrapping each individually with foil. Place in oven for 30 minutes, or until soft when poked all the way through. Let cool.

 

For dip, place all ingredients in a blender, except for the olive oil. Blend on a high speed until combined before drizzling in the olive oil, with motor running. Taste and season with salt and pepper before giving it one last blitz.

 

To serve, place dip in Extra Small or Small Bowl  and top with nigella seeds and herbs. Serve with fresh bread or crudités.

 

 

 

Style Files From Our Kitchen.


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