Yes, double-dipping is allowed29

Posted on June 20, 2008 by ChristieGluten Free, Snacks & Starters, Vegetarian


[Organic beetroot dip]

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.

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