Beetroot dip

I have a weekly seasonal fruit and veg box delivered and have been having a few beets lately so thought I'd share this super easy dip which is great for a Summer evening al fresco meal. I tend to boil all the beetroots together and keep them in the fridge using them for salads, gazpachos or for this kind of dip which is why preparation time says 5 mins. If you are going to make the recipe from scratch you need to add about an hour/hour and a half for boiling depending on the size of the beetroot. You also need to make this one the beets are cold, so bear that in mind too. Serve this dip with crudités or warm crusty bread.
Beetroot dip
I have a weekly seasonal fruit and veg box delivered and have been having a few beets lately so thought I'd share this super easy dip which is great for a Summer evening al fresco meal. I tend to boil all the beetroots together and keep them in the fridge using them for salads, gazpachos or for this kind of dip which is why preparation time says 5 mins. If you are going to make the recipe from scratch you need to add about an hour/hour and a half for boiling depending on the size of the beetroot. You also need to make this one the beets are cold, so bear that in mind too. Serve this dip with crudités or warm crusty bread.
Steps
- 1
Get your ingredients together. Peel the garlic, cut through in the middle and take out the green stem (this avoids that strong aftertaste that eating raw garlic can give you)
- 2
Put everything in the food processor, except for the seeds and leaves but including the juice of the half lemon, blitz, taste, add salt and pepper as necessary, blitz again and spoon into a bowl. Sprinkle with sesame seeds, decorate with a few mint leaves and that's it!! If you aren't going to eat straight away then cover with cling film and keep in the fridge. Enjoy!!
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