Beetroot dip
This colorful Beetroot dip is perfect to have in the fridge to use as a spread, have it center stage at a party buffet or to serve with salad bowls. It is sweet, fresh, velvety and fresh!
Equipment
- blender
- oven
Ingredients
- 2 medium Fresh Beetroots
- 1 tbsp Olive oil
- juice of 1 Lemon
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- t tsp coriander powder
- 2 tbsp Tahini
- 1 clove of Garlic
- a bit of water if necessary
- 1 small bunch of Fresh dill
Instructions
- Halve the Beetroots and bake them for approx. 30 min at 180°C with -skin on or until they feel soft when pricked with a fork. Or boil them for approx. 30 min or until tender with the skin on, submerged in water. Let the Beetroots cool.
- Cut the beetroots and the garlic into smaller pieces.
- In a Blender combine all the ingredients and blend until smooth
- If necessary add small amounts of cold water to make it smoother - but just small amounts at a time. You don't want it to become too liquid
- Serve as a dip, spread or with a salad.