Emma's Beetroot Dip - good with tabouli, baba ganouch, lamb kebabs, or other Spanish tapas-type
small dish savories like papas bravas, pan, jamon iberico, chorizo,
bocadillos, etc (thanks Gus for side-dish suggestions) (Emma).
small dish savories like papas bravas, pan, jamon iberico, chorizo,
bocadillos, etc (thanks Gus for side-dish suggestions) (Emma).
Beetroot Dip
IngredientsOrganic beetroot (or any type of normal beetroot just not the crappy tinned stuff)
Garlic cloves Olive oil Pepper Himalayan salt Cumin Greek yogurt 
Beetroots with garlic wedges ready for oven.
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Method1. Cut ends off beetroot and cut into quarters leaving the bottom of beetroot intact.
2. Cut garlic cloves into thin slices and wedge into beetroot (tailor depending on how garlicky you like it) 3. If using large beetroot, cover individually in aluminium foil or just place smaller beetroots uncovered in an aluminium foil lined baking tin. 4. Generously drizzle with olive oil, crack pepper and sprinkle a pinch of Himalayan salt over the beetroots. Sprinkle a light amount of ground cumin seeds. |
5. Bake for one hour or until you can prick each beetroot with a skewer.
6. Allow to cool, and then add into food processor and blend until combined and at the consistency you want. 
7. Add 1-2 table spoons of Greek natural yoghurt and process again.
8. Add additional salt and pepper or garlic to taste. 9. Enjoy on flat pita bread or saladas. |