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!
BULL’S BLOOD BEETROOT DIP
- 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
- Roast the beetroots (whole) until soft. For us, that meant about an hour at 180 degrees celsius.
- Skin the beetroots, cut into quarters and chop finely in a food processor.
- Combine yogurt, salt and garlic in a bowl.
- Add beetroot to yogurt mix and stir in.
- Drizzle with olive oil.
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.