Seasonal local food recipe No 71: Kitty’s beetroot dip
Kitty, who’s one of Camel CSA’s volunteer growers, has this amazing recipe for a beetroot dip. It arose out of a slight culinary accident when she was roasting some beetroot. She brought the dip to our first Big Lunch, where everyone raved about it. It’s the most incredible colour!
Serves: 6
Preparation / cooking: one hour
Ingredients:
6 smallish beetroot
Juice of half a lemon
1 chopped garlic clove
2 tbs olive (or other) oil
2 tbs yoghurt
salt, pepper
chopped mint or basil
Method:
Kitty says:
Bake about 6 smallish beetroot in their skins until soft (I forgot mine which is how this dish came about!) Alternatively, you could boil them. Peel them and then liquidise with juice of half a lemon, a chopped garlic clove, and a couple of tablespoons of olive (or other) oil. Season to taste.
Stir in a couple of tablespoons of yoghurt and add some chopped fresh mint or basil if you wish. Serve with crudites or pitta. Moro East has a similar recipe with tahini instead of yoghurt, which I intend to try next.
