Monday, March 15, 2010

homemade beetroot dip

image courtesy of regionalfood

A little while ago I posted about making some homemade beetroot dip and promised a recipe to come. Well, here it is finally- delicious and nutritious- perfect for an afternoon snack with dry biscuits or sliced veggies. Don't waste anything- save the beet leaves for a nutritious addition to salads. Beetroots are high in fiber and full of carotenoid antioxidants, high in vitamin C and folate and are used in naturopathy to cleanse and strengthen the liver and gallbladder.

1 bunch of medium sized beets (4-5) or 3 lg beets, stems and leaves removed
1/2 cup sesame seeds
1/2 cup sunflower oil
1/2 small brown onion
3 tbs horseradish
1 tsp dried cumin
Juice from a lemon (max. 1/2 lemon)
salt to taste

Roast the beetroots in the oven at 190˚until soft in the middle (anywhere between 25-45 minutes depending on the size of the beets) (hint: slicing them in half will making the roasting process faster)
Remove from oven and let cool until you can peel the skins off without burning yourself
Slice beets into quarters and put in food processor with the rest of the ingredients
Blend until smooth enough to dip but with a little bit of texture
Add lemon juice until you have desired consistency
Ad salt to taste

Buon appet-beet!



Hannah said...

Sounds delish!! I'm gonna have to plant some beetroots.

Becky said...

That sounds wonderful! I have some of my left over beets in the freezer and this recipe would suit those well I think so I will be sure to give it a go!

ONe PiNK FiSH said...

Feel free to stop by my blog to play a game of photo tag.

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