It is beetroot season here again. Over the holidays Country Boy pulled up the beetroot before it went to seed. As per usual, we had way more than we could actual eat at the time. We boiled them all up, and popped most of them in the freezer for later, but I kept some out to try making my own beetroot dip.
I have tried beetroot dips before, and always have trouble stopping once I start (curse you, yummy dips!) so I thought I would have a go at my own. It was delicious, and the colour is amazing. I’m planning on whipping this up again for Christmas with some of the beetroot from the freezer.
1c boiled beetroot – peeled and mashed
3T caramelised balsamic vinegar
100g feta (smooth and soft variety)
2T Greek yoghurt
salt and pepper
1. In a frying pan, dry roast the cashews and cumin for a few minutes until the cumin is fragrant.
2. Place the cashews and cumin together with the other ingredients into a food processor. Process until the desired consistency. I left mine a little chunky, but you can pulse it until
3. Check the seasoning and adjust as necessary.
4. Serve or store in the fridge for a day or two.
Got any good recipes for beetroot? I’ve a freezer full of it? Have you thought about Christmas dinner yet? I can’t believe I’ve thought of even the dip this far out!