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Beetroot Dip
By Andy | May 25, 2009
Beetroot Dip
Makes about 1 cup
Prep time : 5 minutes
Cooking time : 18-20 minutes
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Ingredients
2 baby beets.
2 teaspoons oil.
1 small brown onion, finely diced.
1 clove of garlic, crushed.
1 teaspoon ground coriander.
1/2 teaspoon ground cumin.
pinch of chili powder.
2 tablespoons shredded coconut.
1/2 cup plain yoghurt.
1 tablespoon fresh chopped mint leaves.
1 tablespoon fresh chopped coriander leaves.
Method
Peel then grate the beets. Wear gloves to prevent staining of skin.
In a pan over medium heat, add the olive oil.
Add the onion and garlic and cook for 3-4 minutes, or until onion is soft.
Add the coriander, chili and cumin and cook until fragrant, about 1 minute.
Add the beetroot, coconut and 1/2 a cup of water. Bring to the boil then reduce to a simmer and cook uncovered for 10 minutes.
Transfer to a bowl and allow to cool.
Once cool, stir in yoghurt and herb leaves.
Serving
Serve with crackers, naan bread or pappadums.
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Topics: Entrees, Other Snacks | No Comments »
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