• Beetroot dip three ways

    by  • January 29, 2013 • Snacks • 0 Comments

    I’m back! Did you miss me? Sorry I’ve been quiet for so long… I’ve been travelling the world and now have many delicious memories to share! But to make up for being away for so long I bring you not one, but three amazing beetroot dip recipes. Ahh beetroot… So I’m forgiven?

    One of the many reasons I love Gareth is that he reintroduced me to the joys of beetroot.

    beetroot dip served

    It’s not that I didn’t like beetroot, just that I forgot just how amazing it could be.

    beetroot

    And even better than beetroot? Beetroot and cheese. Yum! The BEST combination. But I digress. Before we left for holidays we bought a bunch of beetroots from the markets and decided to make dip. But there were so many options, and being ever indecisive I thought why not just make beetroot dip three ways.

    raw beetroot peeled

    That way we could figure out what recipe we liked best, and the amount of dishes we had to wash was pretty well the same. A win-win situation.

    roasted beetroot

    But in reality all the beetroot dips were pretty darn tasty, so as a result, you also now have three beetroot dip recipes to choose from!

    roasted beetroot peeled

    Beetroot is full of potassium, iron, magnesium, folic acid and antioxidants. Folic acid is super important if you are pregnant, so if this is you, for higher folic acid content, eat your beetroot raw!

    raw vegan beetroot dip

    Option 1: A raw vegan beetroot tahini dip. Easy, fast, yum and great for hummus lovers.

    roasted vegan beetroot dip

    Option 2: Roasted beetroot dip. Vegan and dairy free. The roasting makes the beetroot even sweeter and you barely need any ingredients to make this one.

    roasted yoghurt beetroot dip

    Option 3: Roasted beetroot and yoghurt dip. A similar flavour to option 2, but with some added probiotics from the yoghurt, creamy with a slightly tart note coming through.

    Our favourites? Gareth likes option 2, I like option 3 (though our beetroot was a bit stringy) and my sister liked option 1. Let us know which is your favourite!

    Beetroot dip three ways

    Makes three bowls of beetroot dip 

    Raw vegan beetroot dip
    Adapted from Peace, Love and Greens

    Ingredients
    1 beetroot, chopped
    3 tbsp tahini
    Juice from 1/2 a lemon
    1/2 clove garlic (more or less to taste)
    1 tsp maple syrup (or honey)
    1 tbsp cold pressed olive oil
    Dash salt

    Method
    Add all ingredients to a food processor or high speed blender and blend until combined. Adjust seasoning to taste if necessary and add lemon juice, tahini or olive oil to adjust the consitency if required. Serve with a drizzle of olive oil and a dash of paprika.

     
    Roasted vegan beetroot dip
    Adapted from Healthy Blender Recipes

    Ingredients
    1 raw beetroot
    2 tbsp cold pressed olive oil (plus extra to bake)
    1/2 garlic clove (more or less to taste)
    1 tsp fresh lemon juice (more or less to taste)
    Dash salt

    Method
    Preheat the oven to 200C/400F and bake the beetroot (tossed in a little olive oil and salt) until tender (about an hour). Allow to cool slightly and then peel with a knife. Once peeled place all the ingredients into a food processor or high speed blender until smooth. Adjust seasoning to taste and adjust to the desired texture with extra olive oil. Serve with veggie sticks (carrot, celery, zuchinni, cucumber, capsicum).
     

    Roasted yoghurt beetroot dip
    Adapted from Only Turkish Food

    Ingredients
    1 raw beetroot
    3 tbsp Greek yoghurt
    1/2 clove garlic (more or less to taste)
    Dash salt

    Method
    Preheat the oven to 200C/400F and bake the beetroot (tossed in a little olive oil and salt) until tender (about an hour). Allow to cool slightly and then peel with a knife. Once peeled place all the ingredients into a food processor or high speed blender until smooth. Adjust seasoning to taste and adjust to the desired texture with extra yoghurt. Serve swirled with yoghurt.
     

    Notes and suggestions: Make all three! Try adding different herbs and spices. But if you do try any variations, be sure to report back so we can all try them too.

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