Post by Sylvia on Aug 17, 2008 8:01:15 GMT -6
I have a huge crop of beetroot ready for lifting - leaving it off as long as possible. I was reading one of the Sunday supplement magazines and found the following - it will make a change from fresh or pickled. It isn't TNT, but by the time it is dry enough to go and lift them the beetroot season will be over so:
5 small beetroot
Juice of half a lemon
150ml natural greek yoghurt
1/2 tsp ground cumin
pinch of cayenne pepper
ciabatta loaf
Put the washed and trimmed beetroot in a roasting pan and cover with foil, roast at 180oC for 45 minutes to 1 hour until they are soft. Allow to cool completely then remove the skins (a rubber glove job).
Chop the beetroot and put in processor along with the rest of the ingredients and whizz until smooth. Season to taste.
The recipe then goes on to say cut the ciabatta into extra thin slices, rub with olive oil and garlic, but you could use whatever you prefer.
This dip should be kept in a covered container in the fridge, sorry but it hasn't got use by info.
l
I will definitely give this one a try. If you try it before I get around to it - let me know you thoughts!
Sylvia446
5 small beetroot
Juice of half a lemon
150ml natural greek yoghurt
1/2 tsp ground cumin
pinch of cayenne pepper
ciabatta loaf
Put the washed and trimmed beetroot in a roasting pan and cover with foil, roast at 180oC for 45 minutes to 1 hour until they are soft. Allow to cool completely then remove the skins (a rubber glove job).
Chop the beetroot and put in processor along with the rest of the ingredients and whizz until smooth. Season to taste.
The recipe then goes on to say cut the ciabatta into extra thin slices, rub with olive oil and garlic, but you could use whatever you prefer.
This dip should be kept in a covered container in the fridge, sorry but it hasn't got use by info.
l
I will definitely give this one a try. If you try it before I get around to it - let me know you thoughts!
Sylvia446