Spicy beetroot dip by M. Kuehn

posted in: RECIPES 0

Pretty as can be, this colourful dip can be part of a mezze, dolloped onto a burger or spooned into a taco.

It takes five minutes to prep and can be made a day ahead.

TIP Health conscious folk can use zero fat yogurt but the creaminess of full fat Greek yogurt makes this dip a creamy delight.

Serves 4 as part of a mezze

300ml Greek yogurt
1 medium cooked beetroot
1 large clove of garlic
juice of half a lemon
1 tsp cumin seeds
good pinch of paprika
a pinch of sea salt and coarse black pepper
1 tbs extra virgin rape seed oil

Grate the beetroot, stir into the yogurt, add crushed garlic, lemon and season.
Toast the cumin seeds in a dry drying pan for a minute on a medium heat.
Just before serving, sprinkle over the seeds, paprika and drizzle with the oil.

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