[Recipe] Beetroot dip
In the past few years I’ve rediscovered beetroot. I used to know them only as the pickled kind from my childhood – the easy vegetable side served as a school meal, with no versatility to it. Since then I’ve found many different ways of using fresh and cooked beetroot. Beside them being healthy, they are also really fun to cook with because they turn everything a beautiful pink. But be careful of your kitchen surfaces, they can also quickly become stained. Here is one of a series of beetroot recipes I want to share with you.
(For more recipes and dips check out the Raging Platypus Issue 3 magazine: go to shop).
(My recipes are intended as seeds for ideas that you can develop, so feel free to add more or less of various ingredients and even add some of your own. Preparation time is approximate.)
- Preparation Time: 00:20
- Cuisine: Dip/Spread
- 2-3 cooked beetroots
- horseradish sauce (to taste, about 2 tsp)
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1 pot creme fraîche
- 1Blend beetroots with cumin and thyme, then add 2 tsp horseradish sauce and half the creme fraîche. Mix, taste and add more horseradish and creme fraîche, depending on how strong and creamy you want the dip.
- 2Serve with rye bread or use as a base in a wrap.