Beetroot Yoghurt Dip Recipes
THICK YOGURT WITH BEETS, GARLIC AND DILL
Ana Sortun of Oleana restaurant, in Cambridge, Mass., created a menu based on the traditional cooking of the Eastern Mediterranean, especially Turkey and Greece, with many influences of spice and seasoning from the Arab world. She has created surprising but successful dishes like parsnip hummus; this beet-spiked tzatziki (the Mediterranean's traditional cucumber-yogurt-garlic salad), radish salads and rhubarb compotes.
Provided by Julia Moskin
Categories easy, dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
- In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 3 grams
GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH
This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)
Provided by Melissa Clark
Categories condiments, side dish
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
- Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 311 milligrams, Sugar 6 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
BEETROOT & YOGHURT DIP
A beautiful neon-purple dip that is healthy, low in fat & most important...yum!!! Has a bit of a heat kick. Serve with celery & carrot sticks for entertaining or swap it for mayo on a salad sandwich.
Provided by Catherine Robson
Categories Lunch/Snacks
Time 15m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pulse beetroot in blender until almost smooth.
- Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
- Blend until combined.
- Add salt and pepper to taste.
- Refrigerate until chilled before serving.
Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 48.1, Carbohydrate 4.7, Fiber 0.8, Sugar 3.6, Protein 1.1
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2019-04-05 Preheat an oven to 375°F. Trim the beets and put them in a roasting pan or on a large piece of aluminum foil. Toss the beets with the …
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- Preheat an oven to 375°F. Trim the beets and put them in a roasting pan or on a large piece of aluminum foil. Toss the beets with the oil and cover them with foil (making a packet if you’re just roasting them in foil and setting it on a baking sheet).
- Cook until the beets are tender when pierced with a fork, about 30 minutes (beets that are larger or older can take longer, even up to 1 hour). Uncover and let the beets sit at room temperature until they're cool enough to handle, but still warm, about 20 minutes.
- While the beets cool, peel and mince the garlic. In a medium bowl, mash the minced garlic with the salt. Stir in the lemon juice. Add the yogurt and stir to combine thoroughly.
- Peel the beets: their skins should slip off easily; if you want to avoid stained hands, be sure to wear a pair of latex or rubber gloves.
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