Beetroot Dip

The other frequent addition to our veggie box these days is beetroot. It can be a bit hard to know what to do with a lone beetroot before it goes soft, other than baking it in tin foil with some olive oil and salt before peeling, slicing and serving. Nothing wrong with that! There is always the pickling option - but it really doesn't do justice to sweet fresh beetroot flavour. Or the old favourite of beetroot in blackcurrant jelly - which I've been meaning to have a go at for a while now (cook beetroot, cut in to cubes and pour blackcurrant jelly over. It's as simple as that - although I am sure there would be a gourmet version if you felt so inclined.) Come to think of it there was a very fine beef borscht soup that was so thick it ended up served as a stew with some home made gnocchi and sour cream. So in actual fact it turns out there is plenty to be done with a lone beetroot! For a summer-y change though I decided on some beetroot dip - which is huge in Australia and not something you ever see in the shops here. I'm quite sure I could have found a better recipe and I'll maybe research it a bit better for next time, but it turned out alright nonetheless, with a plate of cream crackers to dip in to it.

The recipe went like this: 2 large beetroots 2 cups greek style yoghurt 1 tsp coriander 1 tsp cumin splash of balsamic shredded mint leaves salt and pepper Roast the beetroot in olive oil, salt and tin foil till tender. Peel and roughly chop and throw in the processor with the other ingredients. Serve! The recipe didn't actually call for any balsamic - but a wee bit of sweetness was needed. And the fresh mint was there and seemed a good option to. Next time I think I'd like something with a bit of dill or maybe some feta. All suggestions welcome!