I think in the eight years I have lived in Finland I have eaten more beetroot than my whole life in the UK. Boiled, roasted, soups, purees, sauces, hummus, risotto, cakes and desserts, you name it and I have probably tried it. Luckily I have grown to love the deep red root. I already have quite a few beetroot recipes on my blog, however I haven’t posted a beetroot dip. This is quick to make and is great with crispbreads or cut vegetables. I love the colour it turns and it makes the perfect addition to any buffet table.
For other beetroot related recipes, check out my Beetroot and Blood Orange Salad , Beetroot Carpaccio with a Pistachio, Dill and Lemon Dressing , Chocolate Beetroot Muesli Cake , Apricot, Beetroot and Ginger Muesli Crumble and my Beetroot Falafel Bowl.
Beetroot and Yoghurt Dip
250 g beetroot (about 3 medium)
2 tbsp tahini
1/2 garlic clove, crushed
1 tbsp nutritional yeast
1/ 2 tsp ground ginger
1 dl/ 100 ml – 2 dl/ 200 ml greek style oat yoghurt
olive oil and sumac to serve
Peel and slice the beetroot. Steam until tender, allow to cool.
Add the beetroot, tahini, garlic, nutritional yeast, ginger, a good squeeze of lemon and 1 dl/ 100 ml of yoghurt to a blender. Pulse until smooth, season and add a little extra yoghurt if too thick.
Allow to chill. Serve with a drizzle of olive oil and a sprinkling of sumac if so desired.