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
- Wash and scrub the beetroot thoroughly and cut into slices.
- Place the beetroot in a single layer in an ovenproof dish.
- 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.
- Let the beetroot cool down.
- Place the beetroot, pistachios, cinnamon, and yogurt in a blender and process until desired consistency. Do it in batches if needed.
- 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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