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Dip, Beet (D, TNT)
Source: Chef Wendy Taylor
Yield: 3 cups

5 medium beetroots/beets, boiled or baked until soft
300ml (10 fl. oz.) plain natural yogurt
2 cloves garlic, crushed
3 tbsp. lemon juice
2 tbsp. extra virgin olive oil
Sea salt to taste
Freshly ground black pepper
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/2 tsp. ground cinnamon

Put the cooled chopped beetroot into the food processor and grate finely.

Change blade to the chopper and add all other ingredients pulsing until well combined.

Adjust seasoning and chill until serving time. This dip is best made on the day of serving.

Poster's Notes:
My quest for the beetroot dip is now over. I am posting it as it really is great, so do try it. Some times a son who owns a restaurant has extra advantages.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A