Ingredients
- Makes 1 cup (approx)
- 2-4 medium beetroot, tops removed, grated raw (Ettrick Gardens)
- 2 tsp oil (Dunford Grove)
- 1 small onion, finely chopped (Caithness Farm)
- 1 garlic clove, crushed (Moturata Gardens, Ettrick Gardens)
- 1 tsp ground coriander
- ½ tsp ground cumin
- pinch chilli powder
- 1 ½ Tbsp flaked dried coconut
- ½ cup plain yoghurt (Holy Cow)
- 2 spring onions, finely sliced
- 1 Tbsp mint leaves, finely shredded (Janfield Hydroponics)
- 2 tsp coriander leaves, roughly chopped (Janfield Hydroponics)
Vendors
SPICED BEETROOT DIP
Method
- Heat the oil in a heavy based frying pan over moderate heat
- Add the onion and garlic and cook gently until soft and transparent (3-5 mins)
- Add the ground coriander, cumin and chilli
- Cook for a minute or two until fragrant
- Add the beetroot, coconut and ½ cup cold water
- Reduce the heat to a medium-low simmer, and cook for 10 minutes, stirring occasionally
- When the beetroot is tender, transfer to a bowl and cool
- Add the yoghurt, spring onions, mint and coriander leaves, fold through and serve at room temperature
Comments
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