beetroot

jam-packed with the good stuff – antioxidants & nutrients galore. high in fibre, magnesium, potassium, vitamin C, sodium, and folates, and you can eat the green leaves as well

 

I love beetroot. They taste rich and earthy with a subtle sweetness. And just look at that great colour! They are fabulous in so many ways – roasted with heads of garlic, sauteed chunks with butter, raw matchsticks in a green salad with avocado, cooked with a variety of other root vegetables and fresh herbs to make borscht. Shall I keep going?

One day recently I was feeling a bit middle eastern-y and had some of these beauties on hand, so I came up with this. It’s easy-easy-peasy, and I served it with falafel, tabouli, baba ganouge, on home-made pitta breads.

 

beetroot dip

beetroot dip

 

Beetroot and Yoghurt Dip

2 medium beetroot, cooked (scrubbed, but not peeled)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup thick greek yoghurt
100g fetta, crumbled
1 1/2 tablespoons lemon juice
salt to taste
fresh coriander leaf

Blend all ingredients together in a food processor. Add a little olive oil if the mix is too stiff, and adjust the salt and lemon juice to taste.

Actually, you can adjust the amounts of any of the ingredients to taste – just whack it all together and taste it as you go. Oh, but you must garnish it with coriander leaf.

You NEED some pitta to stuff this into with (or without) some falafel. They’re easy – home-made bread is always the go (mmmmm! can you smell it baking?). Pitta bread recipe is here.