I’m on a bit of a beetroot crusade this week… please bear with me!
As promised, here’s my second dish with the delectable organic beetroot I received in my weekly box. It’s super simple and fantastic served with raw or lightly blanched vegetables as a healthy snack or starter.
I’ve also used it to accompany a nice piece of grilled salmon or dolloped with abandon on a potato salad – the contrast of colours is amazing!
I think it’s really important to eat not only a wide variety of foods but also all the colours of the rainbow. My favourite colours are red and pink so this dip brings me a double whammy of nutrients and pure aesthetic joy.
Although the clean up of the food processor is a little bit of a struggle, it’s totally worth it for the vibrant colour and creamy texture.
Happy cooking, Christie
Organic beetroot dip
makes about 1 cup
4 fresh organic beetroot
2 tablespoons balsamic vinegar
1 teaspoon cumin seeds, crushed
1/4 cup Greek style plain yoghurt
1/2 lemon, juiced
sea salt and pepper to taste
Roast the beetroot as in yesterday’s recipe.
Add all ingredients into a food processor or blender and process until smooth, but not watery.
Serve with raw or lightly blanched vegetables and toasted pita bread.