Beetroot Dip

Name: Beetroot Dip
Ingredients: 5 medium-sized beetroot; 1 cup plain yoghurt; 3 tablespoon Natvia; 2 tablespoon vinegar; 2 tablespoon tahini (sesame paste); 1 teaspoon horseradish; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; Olive oil (optional)

11 ingredients

5 steps

Ingredients

5 medium-sized beetroot
1 cup plain yoghurt
3 tablespoon Natvia
2 tablespoon vinegar
2 tablespoon tahini (sesame paste)
1 teaspoon horseradish
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
Olive oil (optional)

Directions

1

Strain the yoghurt overnight. This can be done by placing a cloth filter (e.g. cheesecloth) over a large tub, tightening in place with a rubber band (leaving a gap between the cloth and the bottom of the tub). Place the yoghurt in the filter and cover with the tub lid.
2

Trim and peel beetroot. Cut into quarters and steam until tender (about 15min). Allow to cool completely.
3

Chop the beetroot coarsely using a blender or food processor.
4

Mix in all remaining ingredients including the yoghurt. Adjust sweetness and vinegar according to taste, and add olive oil to adjust consistency. Store in fridge for up to a week.
5

Tips and Tricks: Straining the yoghurt overnight produces a nice thick dip.