Beetroot Dip

This recipe is adapted from Rick Stein’s “From Venice to Instabul” in his recipe he calls for a small bunch of dill , I don’t do dill, so I have substituted it with coriander. I once read that Gwyneth Paltrow has a theory that those that love coriander generally don’t like dill and vice a verse. I have asked around friends and family and this seems to be in fact correct. The beetroot in my fruit and veg box this week where quite little so I scaled back the other ingredients to compensate but the ingredients as listed below are for the full recipe.

Ingredients

• 500gm beetroot (3 medium or 2 large)
• 3 cloves garlic, crushed or grated
• 250ml greek-style yogurt
• Small bunch coriander (or dill), chopped
• 30ml olive oil plus more for drizzling
• 1 tsp salt
• Pepper to taste

Put the beetroot in the their skins in a saucepan, cover with water and cook for 30 minutes or until tender, check earlier if your beetroot are small. Drain and allow to cool. Using gloves clean up the beetroot, you may need a knife to slice of the tops but the skin will just slip off.

In a food processor, blend the beetroot and garlic until it is a fine pulp.

Add the coriander (or dill) and process until the herbs are chopped finely.

Transfer to a bowl and mix in the yogurt, olive oil and salt and pepper.

Taste and adjust seasoning if needed.

Serve at room temperature with a drizzle of olive oil and sprinkle of sea salt.

So maybe checkout the coriander/dill theory with your family and friends and let me know how you went. Enjoy with crackers, pita bread or maybe just some crunchy cucumber sticks for dipping. Sheryl x

PS If your beetroot came with their leaves still attached and they are still fresh don’t throw them out they are beautiful blanched in salted water and added to soups and casseroles or stewed in olive oil for a delicious vegetable side.