Beetroot Dip Beet Dip Recipes

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BEETROOT DIP / BEET DIP



Beetroot Dip / Beet Dip image

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

2 (425 g) cans beetroots or 850 g beets, Drain
2 garlic cloves, Crushed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground cinnamon
sea salt, to taste
ground black pepper, to taste

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



Beet-and-Tahini Dip image

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

1 1/4 pounds red or golden beets (about 4 medium)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon finely grated garlic (from 1 small clove)
Harissa oil, for serving (optional)
Flatbreads, for serving

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



Beetroot Dip image

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

500 g trimmed beetroots
1 clove garlic, crushed
200 g yogurt
1 teaspoon ground cumin
2 teaspoons lemon juice

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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