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Beetroot Dip


  • Author: Michelle Minnaar
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

Elevate your appetizers with our vibrant Beetroot Dip. A colorful and flavorful addition to any spread, it's as delicious as beautiful!


Ingredients

Units Scale
  • 1kg (2lbs) raw, whole beetroot
  • 45ml (3 tbsp) olive oil
  • 250ml (1 cup) raw pistachio nuts, shelled
  • 5ml (1 tsp) ground cinnamon
  • 500g (1lb) Greek yogurt
  • salt, to taste

Instructions

  1. Wash and scrub the beetroot thoroughly and cut into slices.
  2. Place the beetroot in a single layer in an ovenproof dish.
  3. Drizzle with oil, sprinkle with salt, and bake at 180°C/fan 160°C/355°F/gas mark 4 for around an hour or until fork tender. Halfway through, tossing them around a bit is a good idea.
  4. Let the beetroot cool down.
  5. Place the beetroot, pistachios, cinnamon, and yogurt in a blender and process until desired consistency. Do it in batches if needed.
  6. Season to taste and serve with lamb meatballs and your favourite type of bread.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dip
  • Method: Roast
  • Cuisine: Lebanese

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