Last updated on: By KayleneFiled Under: Appetizers, Recipes2 Comments
With only 3 ingredients, which include roasted beetroot and garlic, this tasty beetroot dip is the perfect appetizer for a party or summer BBQ!
I have never really been a big fan of beetroot dip before now. I have tried some bought beetroot dip years ago but I didn’t really like it. Perhaps it was just the brand or maybe beetroot dip just tastes better when it is freshly made.
Now that I have my own fresh beetroot in the garden I thought that I would have a try at making some of my own beetroot dip. I found this recipe over at Not Quite Nigella and I have modified it just slightly. The original recipe looked very easy and better still it only required 3 ingredients; beetroot, garlic, and Greek yoghurt. I already have my own beetroot and garlic so all I needed was the Greek yoghurt! Technically this recipe has four ingredients but you can omit the olive oil when roasting your garlic if you prefer.
I found this recipe very easy; once you have roasted the beetroot and garlic all you have to do is blitz everything up in the food processor. It is also quite healthy because the main source of fat is the Greek yoghurt. You probably could use low fat yoghurt but I used full fat.
While his beetroot dip can be served immediately I found that it was best if it is made a few hours in advance to allow the flavour to develop. If you can make it the day before you need it even better!
For anyone planning an Australia Day party or BBQ this dip would be wonderful!
If you have not tried roasting your own garlic before check out my post on How to Roast Garlic for more information.
Another great dip recipe to try:Sour Cream and Chive Dip
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If you find your dip is on the runny side then add more beans to thicken it up. If you feel it is too thick then try adding a squeeze of lemon juice, it will also add great flavour.
Walnuts: The crunchy texture and nutty flavour of walnuts complement the earthy taste of beetroot.Feta cheese: The tangy and salty flavour of feta cheese pairs well with the sweetness of beetroot. Herbs: Beetroot can be enhanced with fresh herbs such as dill, mint, and parsley.
Because hellllloooooo fiber, folate, vitamin C and antioxidants that may help lower blood pressure, fight inflammation and improve athletic performance. And hello stunning red color and delicious, slightly sweet flavor that just so happens to make hummus even better.
Bright citrus fruits like oranges, grapefruits, lemons, and limes help lighten up the dense, earthy nature of beet juice. Use just a teaspoon or two of zest to impart vibrant citrusy notes without overpowering the beets. A squeeze of juice is also refreshing. Start with a 2:1 beet-to-citrus ratio.
If you sow the seed too thickly you will get a mass of spindly leaves and no roots. Try to sow relatively thinly (every 2cm or so) and then thin out every other one to eat as micro leaves, and then again a couple of weeks later every other one can be taken as baby beets, leaving the wider spacings for the mature roots.
Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates. Beetroots are delicious raw but more frequently cooked or pickled.
Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor. This is why you commonly see roasted beets and goat cheese together.
Soft goat cheese – A perfect partner for roasted beets! Its funky flavor and creamy texture pair wonderfully with the sweet, earthy root veggies. Toasted walnuts – For extra earthiness, richness, and crunch. Thinly sliced shallot – For sharp depth of flavor.
Delicious. Roasted with goat cheese. – The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese.
You can even enjoy them raw, either sliced thinly or grated. Choose beets that feel heavy for their size with fresh, unwilted green leafy tops still attached, if possible. Because dietary nitrates are water-soluble, it's best to avoid boiling beets if you'd like to maximize their nitrate content.
For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.
Traditional hummus has a fat content 4-5 times that of chickpeas alone (Table 1), which may account for the improved blood glucose and insulin response, since dietary fat delays gastric emptying and therefore slows carbohydrate absorption [32,33].
Moreover, beets are low in calories with zero cholesterol and a small amount of fat. However, the root is high in sugar and carbohydrates, so while you can consume the greens on top of the root in unlimited quantities, you should only have the root a few times a week. Beets are best from early spring to late fall.
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.
Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.
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