Bull’s Blood Beetroot Dip

We got quite a nice little crop of bull’s blood beetroots this summer.  Much of the harvest has been made into kvass (which we have delighted in drinking daily).  Having exhausted our supply of clean Fowlers jars for the moment, we have had to come up with other things to do with the beets.  Today we tried beetroot dip and we’re very glad we did!

The original recipe came from SBS Food and was kindly passed onto us by Growing Home.  Of course, never ones to stick to a recipe, we changed it slightly…  Here is our version.

Three medium bull's blood beetroots ready to be roasted.

Three medium bull’s blood beetroots ready to be roasted.

BULL’S BLOOD BEETROOT DIP

Ingredients

  • 3 medium beetroots (the bull’s blood are great because they’re beautifully sweet)
  • 200g Greek yogurt
  • 2 cloves garlic, crushed
  • a pinch of salt
  • olive oil

Method

  1. Roast the beetroots (whole) until soft.  For us, that meant about an hour at 180 degrees celsius.
  2. Skin the beetroots, cut into quarters and chop finely in a food processor.
  3. Combine yogurt, salt and garlic in a bowl.
  4. Add beetroot to yogurt mix and stir in.
  5. Drizzle with olive oil.
Cut the roast beetroots into quarters and chop them finely in a food processor.

Cut the roast beetroots into quarters and chop them finely in a food processor.

Two lovely cloves of home grown garlic ready to be rushed and mixed into the yogurt

Two lovely cloves of home grown garlic ready to be rushed and mixed into the yogurt

Yogurt, crushed garlic and salt mixture

Yogurt, crushed garlic and salt mixture

Combine the beetroot and yogurt mixture

Combine the beetroot and yogurt mixture

The verdict

This is honestly the best beetroot dip we’ve ever eaten – the whole bowl lasted all of ten minutes.   And it’s so easy to make – we will be pulling this recipe out whenever we have beetroots and guests we want to impress.  Of course, any recipe is only as good as the quality of ingredients used and the home grown beetroots and garlic really shone (we’re glad we added the extra clove of garlic).  We also used a really creamy Greek yoghurt that isn’t too tart and that probably helped.

Drizzle with olive oil and dig in!

Drizzle with olive oil and dig in!