Spicy Beetroot Dip
pepper - january 12
DIPS ARE AN AFTERNOON STAPLE
in the warmer months. Pair a delicious dip, like this spicy beetroot concoction, with crackers, chips or bread and you're onto a winner!
Ingredients
4 medium beetroot
250ml natural yoghurt
1 head garlic
2 tbsp lemon juice
½ tsp ground cumin
1 tbsp fresh coriander, finely chopped
½ tsp paprika
¼ tsp chilli powder (optional)
Seasoning to taste
Method
Preheat oven to 200C. Bake whole beetroot and garlic on a baking tray.
Spray with olive oil and roast for 45 minutes, then cool.
Peel the skin from the beetroot and squeeze out the flesh of the garlic.
Place beetroot, garlic, lemon juice, cumin and paprika into a food processor and whiz.
Stir yoghurt and coriander into mixture and serve.
recipe sally trude photo anastasia kariofyllidis