Servings : Makes 1 cup
Beetroot is one of the most nutritional vegetables and is classified as a super-food! It’s benefits range from being a rich iron and fibre source to being a detoxifier and blood purifier, to helping the immune system work properly in fighting diseases and infections to being a source of important anti-oxidants that help in preventing heart diseases and cancer amongst many more health-benefits! If you are not incorporating this beautiful ingredient one way or the other in your diet, then you are missing out on a lot.
I love making this dip out of beetroot. It is both delicious and GORGEOUS in appearance. A vibrant colour that will tempt you to lick the bowl clean. I normally serve crispy squares of fried rotis or baked pitas or bread sticks or even strips of crunchy veggies with it. So easy to prepare and guaranteed to be a hit as an evening snack even for all ages!
- 2-3 beetroot
- juice of 1 lemon
- salt to taste
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 cup yoghurt or sour cream
First, wash the beetroot, then either bake (wrap them in foil and bake in a 170 C preheated oven) or boil them on medium heat for about 20-40 minutes or until tender. You will know they are done when a knife stuck into one goes in without resistance. Let them cool slightly, but peel them whilst they are still warm. The peels come off more easily from warm beetroot. Cut the top and bottom off and chop them into small cubes.
Put all the ingredients into a processor or blender and process until smooth and creamy. Adjust seasoning to taste and consistency to your liking, I prefer a dip that can be easily scooped up.
Chill for the flavours to develop and serve with accompaniments of your choice.
I served it here with squares of deep-fried roti, recipe HERE.