Beetroot 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 DIP
Steps:
- Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
- Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
- Season with salt and pepper, to taste. Taste and adjust seasonings.
Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams
BEETROOT & MINT DIP
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Provided by Emily Kydd
Categories Lunch, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.
Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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.
More about "beetroot dip recipes"
EGYPTIAN BEETROOT DIP | DELICIOUS EVERYDAY
2014-01-29 Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and …
From deliciouseveryday.com
4.8/5 (25)Total Time 1 hrCategory Appetiser, Appetizer, Dips, SnackCalories 26 per serving
From deliciouseveryday.com
4.8/5 (25)Total Time 1 hrCategory Appetiser, Appetizer, Dips, SnackCalories 26 per serving
- Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and roasted for 40 to 60 minutes, or until the beetroot is tender. Wrap the garlic (leave the garlic in its paper skins) in foil and add for the last 10 minutes of cooking, and cook until soft and golden. Leave the beetroot to cool before peeling.
- Place a frying pan over a medium low heat and add the cumin and coriander seeds and cook until fragrant. Place the spices in a coffee grinder, or mortar and pestle and grind until a powder.
- Roughly chop the beetroot and place in the bowl of a food processor. Squeeze the garlic from it's skin and add to the food processor along with all the remaining ingredients, except the pistachios and olive oil. Process until smooth. Check the seasoning, and adjust as necessary.
BEETROOT DIP RECIPE - STAY AT HOME MUM
2018-10-19 Method. Preheat oven to 180°C. Peel beetroot and cut into small (2cm) dice, put into a bowl and drizzle over 1 tablespoon extra virgin olive oil …
From stayathomemum.com.au
3.8/5 (19)Category MainServings 8Total Time 40 mins
From stayathomemum.com.au
3.8/5 (19)Category MainServings 8Total Time 40 mins
- Peel beetroot and cut into small (2cm) dice, put into a bowl and drizzle over 1 tablespoon extra virgin olive oil and toss so the beetroot is coated with the oil.
EGYPTIAN BEETROOT DIP - HEALTHY AND EASY! - MY FOOD STORY
2020-10-15 Place the wrapped garlic pods also in the oven 30 minutes after placing the beets to bake. Cool and peel the beetroot. Chop the beets …
From myfoodstory.com
4.4/5 (8)Total Time 10 minsCategory Dips, Dressings & SaucesCalories 104 per serving
From myfoodstory.com
4.4/5 (8)Total Time 10 minsCategory Dips, Dressings & SaucesCalories 104 per serving
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2015-10-22 Pick the thyme leaves, then blitz all the ingredients in a food processor. Season to taste with sea salt and black pepper and serve with rye …
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Servings 2Calories 137 per servingCategory Sides
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Servings 2Calories 137 per servingCategory Sides
BEETROOT DIP RECIPE : SBS FOOD
Heat the oil in a large pan. Add the garlic and cook over a medium heat. Add the beetroot and carrots. Stir in the salt and pepper, and cook until it sizzles. Add in …
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BEETROOT RECIPES | JAMIE OLIVER | JAMIE OLIVER
30 minutes Super easy. Rainbow trout with horseradish yoghurt & balsamic beets. 10 minutes Super easy. Fresh smoked salmon and beetroot salad. 20 minutes Super easy. Crunchy raw beetroot salad with feta & pear. 20 minutes Super easy. Beetroot, red apple & watercress salad. 1 hour 15 minutes Super easy.
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CURTIS STONE | ROASTED BEET DIP
1. Preheat the oven to 400°F. 2. In an 8-inch square baking dish, toss the beets with the olive oil to coat and season with salt and pepper. Add 1/4 cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beets are tender. Allow the beets to cool for 10 minutes. 3.
From curtisstone.com
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RAW BEETROOT DIP RECIPE | GOOD FOOD
1. Chop the beetroot and combine with the spring onions, avocado, chilli, coriander, walnuts, oil, lemon juice, sea salt and pepper in a high-speed blender. Whiz for two minutes until smooth, stopping to scrape down the sides once or twice. 2. Taste and adjust spices, sea salt and pepper. Scatter with sesame seeds, mint leaves, and a final ...
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2020-11-08 Ukrainian Purple Beetroot Dip. Ukrainian cuisine is rich and versatile. It boasts of vegetables, meat, fish and a myriad of salads & dips. This purple beetroot dip is a great example of a simple dish that is quick to make and healthy. Greek Yogurt Instead of Mayonnaise. A classic version of this dip usually requires mayonnaise. But we prefer ...
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2020-06-04 Step 1 Mix all the ingredients. In a grinder, mix the chopped beetroot, onion, green chillies, mint leaves, garlic, curry leaves, salt and sugar together. Churn to a smooth paste. You can add water if needed. Step 3 Drizzle some lemon juice and relish! Once it comes to a smooth paste add the lemon juice and chill. Mix properly and serve.
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2013-10-15 Instructions. Put the beets in a small baking pan with a small amount of water. Roast in a 350 degree oven for 1 hour. Peel and cut in half. Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth. Garnish with feta, hazelnuts, shallots and green onions.
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BEETROOT DIP | MAGGIE BEER
Ingredients. Preheat a fan forced oven to 160c. Rinse the beetroots, sprinkle generously with sea salt flakes and wrap in foil, place on a tray in the oven for 1-1.5 hours or until tender when skewered (time will vary due to size of beetroots). Remove from the oven and allow to cool. Remove the foil and rub the skins from the beetroots, discard.
From maggiebeerfoundation.org.au
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SIMPLE BEETROOT DIP 3 WAYS - NIRVANA CAKERY
2021-08-04 Beetroot and Yoghurt: 1 medium beetroot, peeled, washed and finely grated; 1 garlic clove, finely grated or crushed; 3 tbsp coconut yoghurt; squeeze of lemon juice; sea salt & pepper; 1tbsp fresh dill, chopped (optional) Beetroot and Sunflower Seeds: 1 medium beetroot, peeled, washed and finely grated; 1 garlic clove, finely grated or crushed
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BEETROOT DIP RECIPE - WELLBETTER
Beetroot dip recipe You will need the following ingredients: 4 Beetroots; Natural Yoghurt; Garlic Cloves (minced) ½ Lemon (juiced) 1 tsp Zaatar (1 for sprinkling on top of finished beetroot dip) Pinch of Salt; Pinch of Pepper; Method. Cut the beetroot in half and roast for 45mins at 180C (skin on) After 45mins take the beetroot from the oven – let them cool and peel the skin off. …
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VEGAN ROASTED BEETROOT DIP (OIL-FREE & EASY) – NUTRICIOUSLY
2021-09-08 Yield: 2 ⅓ cups. Prep Time: 10 minutes. Total Time: 10 minutes. This creamy vegan roasted beetroot dip is made with white beans, zesty lemon, creamy tahini and delicious herbs. Nutrient-packed and vibrantly pink, this hummus is ready to enjoy with some pita bread or veggies in just 10 minutes!
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ZA'ATAR-SPICED BEET DIP WITH GOAT CHEESE AND HAZELNUTS …
Step 1. Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly. Advertisement. Step 2 ...
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WASTE NOT… HOW TO MAKE YOUR BEETROOT LEAVES INTO A DELICIOUS DIP
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2010-10-14 Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone liner or parchment paper. Toss the beets with 2 tablespoons of the olive oil and 1⁄4 teaspoon of the salt. Arrange the beets on the baking sheet in a single layer and roast for about 1 hour, tossing periodically, until the beets are tender.
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BEETROOT DIP WITH YOGURT | VIDEO - NISH KITCHEN
Bake for 30 minutes or until cooked through. Set aside to cool. (Alternatively, you can also steam or parboil chopped beetroot) Once cooled, peel and cut into cubes. Place in a food processor. Add garlic cloves and ground cumin. Process to a smooth puree. Stir …
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BEETROOT DIP - HEALTHY FOOD GUIDE
Instructions. 1. Place whole beetroots in a food processor and process until very finely minced. Add yoghurt and horseradish cream. Process again until combined. 2. Stir through chives and refrigerate until ready to serve.
From healthyfood.com
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PATZAROSALATA GREEK BEETROOT DIP. BEETROOT DIP RECIPE.
2019-09-23 Steam the beetroot until tender approximately 35-40 minutes. Remove from heat, peel and dice into small pieces. Combine the olive oil and vinegar. Pour the dressing over the hot beetroot, add the yoghurt and stir carefully to combine. Add a sprinkle of salt and the walnuts. Set aside in the fridge to let the flavours infuse.
From thehellenicodyssey.com
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100 EASY AND TASTY BEETROOT DIP RECIPES BY HOME COOKS - COOKPAD
Cilantro White Bean Hummus • (15-ounce) can cannellini beans, drained and rinsed • cup loosely packed cilantro or flatleaf parsley leaves • tablespoons fresh lemon juice • tablespoon Extra Virgin Olive Oil from Spain • tablespoon tahini • garlic clove • teaspoon sea salt or to taste
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BEETROOT DIP VEGAN AND GLUTEN FREE RECIPE | WITH PICKLED BEETS
2020-06-23 Instructions. Drain and rinse the can of white beans and place into a blender or food processor. 2 ¼ C white beans. Drain the pickled beets from liquid and add them to the blender. Rinse your measuring cup/ utensils right away to prevent …
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BEETROOT DIP RECIPE - GREAT BRITISH CHEFS
Put the almonds in a baking tray, drizzle over 1 tbs olive oil and a generous pinch of salt. Shake to coat. Put the tray in the oven and cook for 8-10 minutes, or until they are toasted. 3. Boil/ Roast the beetroot with rosemary, individually wrapped in foil or in a large pan, until tender. 4.
From greatbritishchefs.com
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BEETROOT DIP RECIPE SERVED WITH CRACKERS BY ARCHANA'S KITCHEN
Heat a tablespoon of olive oil in a wok on medium heat; add in the diced beetroots, ginger and garlic. Sprinkle some salt and saute on medium heat until the beetroot is cooked and tender. You can optionally cover the pan and cook the beetroot; as the …
From archanaskitchen.com
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ROASTED BEET DIP - ALWAYS NOURISHED
2018-09-24 Instructions. In a large food processor add roasted beets and garlic. (To roast beets and garlic: Peel 2-3 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil then wrap to form a foil packet ...
From nourishedtheblog.com
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BEETROOT AND CHICKPEA DIP | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Heat the oven to 220°C/200°C Fan/425°F. Cut the stems and tails off the beetroot, and wrap each beetroot loosely in foil, seal the parcels tightly, and roast for about 2 hours, though be prepared to go up to 3. Open up and pierce each beetroot with a …
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BEETROOT SALAD DIP WITH GREEK YOGURT (PATZAROSALATA) - REAL GREEK …
2017-12-28 Ingredients. 250 grams or 2 medium-sized boiled beetroots cut into 1 cm squares. 2 tablespoons greek yogurt. ½ onion finely chopped. 1 tablespoon red wine vinegar. 1 garlic clove minced. a handful of fresh parsley chopped. a handful of dill chopped. salt & pepper.
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THE BEST ROASTED BEET AND WALNUT DIP - SIMPLE BITES
2020-12-07 Instructions. In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine. With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
From simplebites.net
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BEETROOT DIP | PALEO | THE JOYFUL TABLE
2019-12-18 To make the dip: Add all the above ingredients with the cooled beets to a food processor or similar machine. Blend for 20 - 25 seconds or until smooth, stopping once to scrape down the sides. Check the flavour and add extra spices if needed. Store in an airtight container in the fridge for up to a week.
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Preheat oven to 180°C. Remove the leaves and trim the roots from the beetroot. Trim the top off the head of garlic. Place onto a baking tray with the beetroot and sprinkle with oil. 2. Bake for 30 minutes, then remove the garlic. It should be soft. Bake the beetroot for a further 30 minutes, or until a skewer goes easily through them. In the ...
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BEETROOT GARLIC DIP RECIPE - AMANDA SETTLE
2016-10-19 sea salt. freshly ground black pepper. In a medium sized bowl mash the beetroot with a potato masher. I like to keep small salsa sized chunks in my dip. Stir in the yoghurt, garlic, lemon juice and olive oil until thoroughly mixed. Add the salt and pepper to taste. Served chilled with breadsticks, chips or vegetable sticks.
From amandasettle.com
From amandasettle.com
HORSERADISH BEETROOT DIP - THE TOASTED PINE NUT
2016-01-13 How to make beetroot dip: Coarsely chop the beets. Then, Place them in the food processor and let it run for about 30 seconds. Scrape down the sides and process for another 30 seconds to a minute until chunky and not smooth. Add the horseradish, sea salt, ground white pepper, 4% yogurt and process for 10-30 seconds until combined.
From thetoastedpinenut.com
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BEETROOT DIP - HEALTHY LITTLE FOODIES
2014-01-17 STORING BEETROOT DIP. Refrigerate: Keep in an airtight container and refrigerate for up to 3 days. Freeze: I haven’t actually tried freezing this dip but do not see a reason why it wouldn’t freeze well. Freeze it in small portions in airtight containers. Defrost overnight in the refrigerator.
From healthylittlefoodies.com
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TURKISH BEETROOT & YOGHURT DIP - A RECIPE FROM COOKEATWORLD.COM
2019-11-13 Instructions. Preheat oven to 200ºC. Trim the stalks and wrap each beetroot in foil separately - skin on. And place on a baking tray. Bake in the oven for 45 minutes until the beets are soft through (pierce with a sharp knife). Unwrap the foil and leave to cool for 10 minutes.
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HEALTHY BEETROOT DIP RECIPE | DIPS & SAUCES - HEART FOUNDATION
Combine all ingredients thoroughly in a food processor. 10 Serves 10 Serves 25 Serves 50 Serves. 450 g. can of beetroot, drained. 250 g. greek …
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BEETROOT DIP - BOTANISTRY
Peel and clean the beetroot, then boil or steam them. Cut the beetroot into quarters and add into a food processor along with the garlic to blend well. Add the ACTIVE CORALS, Greek yoghurt, fresh lemon juice, salt & pepper, and blend further until the consistency is smooth. Further season to taste. Place into a dish and serve with pita chips or ...
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From yummly.com
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HONEY ROASTED BEETROOT FETA DIP WITH YOGURT
2022-02-25 In a bowl, mix honey and olive oil. Pour over beets and toss well to coat. Sprinkle with salt and pepper. Roast beets at 375ºF (or 190ºC) for 35 minutes, or until fork-tender. Allow to cool. Place beets, feta (reserve 1-2 oz for topping if desired), Greek yogurt, garlic, and lemon juice in a food processor or blender.
From custardtoastcravings.com
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EASY BEETROOT DIP RECIPE - THE LINKS SITE
2019-07-04 Roughly chop the beetroot into quarters and place into a food processor fitted with an ‘s’ blade. Squeeze the roasted garlic from its outer layer and also add to the food processor. Add 250g of Greek yoghurt and blend until well combined, stopping a couple of times to scrape down the sides.
From thelinkssite.com
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BEETROOT RECIPES | BBC GOOD FOOD
Beetroot pancakes. A star rating of 4.5 out of 5. 4 ratings. Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too.
From bbcgoodfood.com
From bbcgoodfood.com
ROASTED BEET HUMMUS | MINIMALIST BAKER RECIPES
2013-02-21 Blend until only small bits remain. Add remaining ingredients except for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
From minimalistbaker.com
From minimalistbaker.com
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