Beetroot Dip

Name: Beetroot Dip
Prep time: 15 min
Total time: 10 min
Yield: 6 servings
Ingredients: 4 Beetroots (medium sized); 6-7 Garlic Cloves; 1 cup Greek Yoghurt; 1/4 cup Lemon Juice; 2 tablespoons Olive Oil (Extra Virgin); 1/2 teaspoon ground Cumin; 1/2 teaspoon ground Coriander Powder; 1/2 teaspoon ground Cinnamon; 1 teaspoon Paprika; 3/4 teaspoon Salt; 1/8 teaspoon ground Pepper; Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish

6 servings

porții

15 minutes

timp activ

10 minutes

timp total

Începe gătitul

Ingrediente

4 Beetroots (medium sized)

6-7 Garlic Cloves

1 cup Greek Yoghurt

1/4 cup Lemon Juice

2 tablespoons Olive Oil (Extra Virgin)

1/2 teaspoon ground Cumin

1/2 teaspoon ground Coriander Powder

1/2 teaspoon ground Cinnamon

1 teaspoon Paprika

3/4 teaspoon Salt

1/8 teaspoon ground Pepper

Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish

Instrucțiuni

Preheat oven to 220 degrees celsius.

Prep Beets and Garlic

Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the garlic pods also in foil.

Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 30 minutes after placing the beets to bake.

Blend

Cool and peel the beetroot. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.

Nutriție

Dimensiune porție

Calorii

104 kcal

Grăsime totală

6 g

Grăsime saturată

1 g

Grăsime nesaturată

Grăsime trans

Colesterol

2 mg

Sodiu

263 mg

Carbohidrați totali

9 g

Fibre dietetice

2 g

Zaharuri totale

6 g

Proteine

5 g