Ingredients for Beetroot Dip
- Beetroots
- 2 cloves garlic
- 1 cup plain Greek yogurt
- Ground Cumin
- Lemon Juice
How to Make Beetroot Dip
- Preheat your oven to 400°F (200°C). Wash and thoroughly scrub 2 medium-sized beetroots.
- Wrap each beetroot individually in aluminum foil.
- Roast the beetroots in the preheated oven for 45-55 minutes, or until tender when pierced with a fork.
- Remove from the oven and let cool slightly (about 10 minutes). Once cool enough to handle, peel the beetroots and roughly chop them.
- While the beetroots are still warm, wear food-safe gloves to prevent staining your hands. (Optional: You can also use a food processor to chop the beetroots)
- In a food processor or blender, combine the chopped beetroots, 2 cloves of garlic, 1 cup plain Greek yogurt, 1 teaspoon ground cumin, and the juice of 1/2 a lemon.
- Blend until completely smooth and creamy. Taste and adjust seasonings as needed (add more lemon juice for tanginess, salt to taste).
- Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
86g
Fat
10g
Carbs
9g
