Last updated on: By KayleneFiled Under: Appetizers, Recipes2 Comments
With only 3 ingredients, which include roasted beetroot and garlic, this tasty beetroot dip is the perfect appetizer for a party or summer BBQ!
I have never really been a big fan of beetroot dip before now. I have tried some bought beetroot dip years ago but I didn’t really like it. Perhaps it was just the brand or maybe beetroot dip just tastes better when it is freshly made.
Now that I have my own fresh beetroot in the garden I thought that I would have a try at making some of my own beetroot dip. I found this recipe over at Not Quite Nigella and I have modified it just slightly. The original recipe looked very easy and better still it only required 3 ingredients; beetroot, garlic, and Greek yoghurt. I already have my own beetroot and garlic so all I needed was the Greek yoghurt! Technically this recipe has four ingredients but you can omit the olive oil when roasting your garlic if you prefer.
I found this recipe very easy; once you have roasted the beetroot and garlic all you have to do is blitz everything up in the food processor. It is also quite healthy because the main source of fat is the Greek yoghurt. You probably could use low fat yoghurt but I used full fat.
While his beetroot dip can be served immediately I found that it was best if it is made a few hours in advance to allow the flavour to develop. If you can make it the day before you need it even better!
For anyone planning an Australia Day party or BBQ this dip would be wonderful!
If you have not tried roasting your own garlic before check out my post on How to Roast Garlic for more information.
Another great dip recipe to try:Sour Cream and Chive Dip
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Oranges, berries, melons, apples, pineapple, grapes, and kiwi all combine exceptionally with beet juice. The sweet and tart notes from these fruits complement the earthy vegetable flavor. Blending fruit into beetroot juice helps mellow out the intense earthy taste.
It's so warming and delicious and all the ingredients create something wonderful that will provide your body with lots of healthy vitamins and minerals. There's a lot of beets in this sauce, which really boost your iron storage.
Place the 450g can chopped beetroot, drained, 400g can chickpeas, rinsed, drained, 2 garlic cloves, roughly chopped, 1 tbsp tahini (sesame paste) (see note) and 1 tbsp lemon juice in the bowl of a food processor and whiz to a coarse paste.
You can also eat beetroot raw, peeled and grated into salads and slaws, or finely shaved as a 'carpaccio'. Wash and trim the leaves to use in salads and or as a garnish.
– The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese. Add some hazelnuts and you're in heaven.
Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.
Eating raw beets every day can have both positive and negative effects on your health. On the positive side, raw beets are rich in nutrients like fiber, vitamins, minerals, and antioxidants, which can benefit your digestive health, immune system, and overall well-being.
There is no evidence to suggest that beetroot can directly burn belly fat. Beetroot is healthy and nutritious. But no single food can cause fat loss in a specific body area. Following a balanced, calorie-controlled diet and engaging in regular physical activity are essential.
With only a few exceptions, canned beetroot has about the same nutritional value as fresh beetroot. Fresh beetroot has double the phosphorus, potassium and folate, but 1 cup of sliced, canned beetroot has 14 percent of the recommended daily intake of folate and 4 percent of phosphorus and potassium.
Nutrients aren't compromised either—canned beets are a good source of vitamins, nutrients (potassium, folate), and antioxidants as well as fiber (via WebMD). Because the liquid that beets are packed in also contains juices directly from the beets, there are benefits of keeping the beet brine.
As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.
Because tahini is the butter of sesame seeds, you might want to consider a nut or seed butter as a go-to substitute. Other options include greek yogurt and sesame oil. These tahini substitutes will complement your dish since they are all sources of healthy fats and contribute to a creamy consistency.
If you've become bored by Trader Joe's numerous other hummus offerings, if mere edamame hummus strikes you as humdrum, then this novel, beet-centric take on hummus may be just what you're looking for.
My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.
Cure your vegetables as you would a piece of meat for a couple of days. This can be achieved by rubbing the vegetable or mushroom with salt at a concentration of 1.75% of the vegetable's weight, wrapping it tightly in plastic or vacuum sealing it, and letting it sit in the fridge for 2-3 days.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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