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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If you find your dip is on the runny side then add more beans to thicken it up. If you feel it is too thick then try adding a squeeze of lemon juice, it will also add great flavour.
Bright citrus fruits like oranges, grapefruits, lemons, and limes help lighten up the dense, earthy nature of beet juice. Use just a teaspoon or two of zest to impart vibrant citrusy notes without overpowering the beets. A squeeze of juice is also refreshing. Start with a 2:1 beet-to-citrus ratio.
Bright, refreshing citrus fruits like oranges, grapefruit, lemons, and limes all complement the earthy beet flavor. They add a tangy, tart note that helps cut through the vegetal taste. Citrus also provides valuable vitamin C and antioxidants. Try combining beet with these juices in a 2:1 veggie-to-fruit ratio.
If you sow the seed too thickly you will get a mass of spindly leaves and no roots. Try to sow relatively thinly (every 2cm or so) and then thin out every other one to eat as micro leaves, and then again a couple of weeks later every other one can be taken as baby beets, leaving the wider spacings for the mature roots.
This is known as “reducing,” in the culinary world, because you are reducing the sauce's volume by boiling some of the water off, leaving behind the fat and other tasty ingredients (with higher boiling points). If your sauce looks runny before it even hits your food, boil it for a bit to thicken it up.
Beetroot and its juice help your heart and lungs work better during exercise. Nitric oxide from beets increases blood flow to your muscles. Some athletes eat beetroot or drink beet juice when exercising to improve their performance. Beets are rich in folate (vitamin B9), which helps cells grow and function.
Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor. This is why you commonly see roasted beets and goat cheese together.
Beetroots can taste bitter due to compounds like geosmin and saponins. To reduce bitterness when eating them as a vegetable, choose young beetroots, peel and cook them, combine with other flavors, blanch them, or remove the skin before cooking. 2nd method you can boil beetroot to reduce bitterness before cooking.
Some foods that mix well with beets include goat cheese, arugula, walnuts, lemon juice, and balsamic vinegar. Other complementary ingredients include orange, dill, horseradish, and sour cream. Beets also pair well with meats such as chicken, fish, and pork.
Beetroot juice is rich in nitrates, which might negatively interact with certain blood pressure-lowering medicines, leading to a severe drop in blood pressure.
You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is even great in a galette or quesadilla.
Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes. Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.
A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.
Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.
The secret ingredient here is heat: without heat, the starch clumps and little thickening takes place Continue heating the beans on low while you mash them until you get the desired thickness. Add starch. If you want to keep your beans intact, use a commercial starch instead of mashing the beans.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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