Beetroot blast

Beetroot are in abundance at the moment, and are the inspiration for this recipe. Ingredients that compliment beetroot include cumin, walnuts and feta, which produce a vibrantly coloured purple dip – what’s not to love. This recipe makes quite a large batch, so feel free to halve if you aren’t cooking for a crowd or don’t want to be eating it for the next week.

To toast and grind your cumin seeds, cook them without any oil in a fry pan over a low to medium heat – be careful to keep the spices moving so they toast evenly and only cook until lightly toasted and the aroma is released, don’t let the spices burn, then grind to get maximum flavour into your dip. The cumin seeds can be ground in a blender, coffee grinder or a with a pestle and mortar.

Serve your dip with your favourite biscuits or rice crackers, and / or vegetable crudités.

What I was cooking this time last year: Chocolate Beetroot Cake

Beetroot dip

Ingredients:

  • 1 bunch of beetroot, approximately 1 kg
  • 200g feta
  • 2 garlic cloves
  • 50g toasted walnuts
  • 1 teaspoon cumin seeds
  • 2 lemons, zest and juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

  • Turn the oven on to 180°C.
  • Peel the beetroot and chop into pieces.

Beetroot

  • Lay beetroot pieces on a baking tray, add the garlic cloves (with skins intact).

Beetroot pieces garlic

  • Put the beetroot into the oven to start roasting while you prepare the walnuts.
  • Put the walnuts in a heat proof dish and put in the oven for 10 minutes or so, until the nuts are toasted and fragrant.
  • Set aside the walnuts to cool.
  • Toast the cumin seeds in a dry pan until fragrant, stirring occasionally to ensure they cook evenly.

Toasting cumin seeds

  • Grind the cumin seeds.
  • Roast the beetroot until it is tender, then remove from the oven and allow to cool.
  • Add the roast beetroot, feta, ground cumin, peeled garlic cloves, walnuts, lemon zest and juice and olive oil to your food processor bowl or blender.

Beetroot feta

  • Blend until smooth and everything is combined.
  • Add salt and pepper to taste and blend to combine.
  • Transfer your dip to a bowl and serve (or refrigerate until ready to serve). Enjoy.

Beetroot dip

What is your favourite dip? Has this post inspired any new ideas?

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1 Comment

Filed under Beetroot, Cheese, Dip, Recipes, Savoury, Spices, Vegetarian

One response to “Beetroot blast

  1. Abbi

    Ooh that looks lovely. I’m a big beetroot fan. I like to make it into a salad with goats cheese, tomatoes, mixed leaves, pancetta, pumpkin seeds and a little balsamic drizzle.

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