Beetroot Dip Beet Dip Recipes
BEETROOT DIP / BEET DIP
This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance
Provided by Chef floWer
Categories Lunch/Snacks
Time 5m
Yield 850 grams
Number Of Ingredients 10
Steps:
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1
BEET-AND-TAHINI DIP
We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h15m
Yield Makes 3 3/4 cups
Number Of Ingredients 8
Steps:
- =Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
- Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
- Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.
BEETROOT DIP
Make and share this Beetroot Dip recipe from Food.com.
Provided by Latchy
Categories Low Protein
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
- Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
- I use gloves for this.
- Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.
Nutrition Facts : Calories 161.9, Fat 3.9, SaturatedFat 2.2, Cholesterol 13, Sodium 211.7, Carbohydrate 27.2, Fiber 4.4, Sugar 21.7, Protein 7.3
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