Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: ~Narelle~ on August 16, 2009, 04:26:50 am

Title: Roasted Beetroot Dip
Post by: ~Narelle~ on August 16, 2009, 04:26:50 am

Name of Recipe: Roasted Beetroot Dip
Number of People: not many cause it's so yummy!
Ingredients:
3 large beetroots peeled and cubed
whole head of garlic, unpeeled but cloves separated
1/2tsp cummin seeds
1/2tsp sea salt
2tsp sugar (opt)
2Tbsp balsamic vinegar
2Tbsp olive oil
100g plain yoghurt
juice 1 lemon
bunch fresh chives (reserve a few for garnish)

Preparation:
Preheat oven to 200deg
place beetroot and garlic in to double layer of foil.  Add cummin seeds, oil, balsamic vinegar, salt and sugar over the top.  Wrap securely and roast in hot oven 25 min

Unwrap, stir and roast another 25min, turning oven down to 160deg.  Cool

Squeeze garlid cloves out of skin in to TM bowl and add beetroot and remaining ingredients.

Blend 10 seconds, speed 8.

Serve with snipped chives.


Photos:

Tips/Hints:

This is really yummy and very good for you.  Using a little less yoghurt would make a nice chunky addition to hamburgers etc instead of sliced beetroot.

I didn't use chives and it was great.

Title: Re: Roasted Beetroot Dip
Post by: Shayla on August 16, 2009, 10:02:18 am

About how much weight in beetroot would that be? They vary so much in size here from golfball to larger than tennis ball!
This sounds delicious and I would like to try it.
Thanks
Shayla

Title: Re: Roasted Beetroot Dip
Post by: Thermomixer on August 16, 2009, 10:47:51 am

Love beetroot - thanks.  The roasted garlci and beetroot would be delicious.

Haven't gotten around to trying it - usually can't be bothered to roast it - but I know I should.

Title: Re: Roasted Beetroot Dip
Post by: ~Narelle~ on August 16, 2009, 11:44:26 am

Hmm no idea on the weight lol.  I used 4 cause I didn't think they were large.  They were umm a bit bigger than a golf ball.

Title: Re: Roasted Beetroot Dip
Post by: Katya on August 16, 2009, 11:50:59 am

Quote from: Thermomixer on August 16, 2009, 10:47:51 am

Haven't gotten around to trying it - usually can't be bothered to roast it - but I know I should.

I always wrap each beetroot up in foil and bake it in the oven for about an hour.   It then peels reasonably easily (although I do wear gloves to avoid pink fingers) and tastes heavenly.   Can be used hot or cold after that.

Title: Re: Roasted Beetroot Dip
Post by: JaneeZee on August 17, 2009, 03:13:12 am

This recipe is from the Taste of Vegetarian aus cookbook - page 40.

It is simply delicious & a gorgeous colour.  A huge hit whenever I take it anywhere & well worth the fiddling around.  In fact it might be worthwhile baking extra beetroot & garlic & freezing it because once tasted you won't be able to stop eating it!!!

Title: Re: Re: Roasted Beetroot Dip
Post by: Brumington on November 26, 2012, 03:09:55 am

I made this for a get together using beetroot from the garden and it was a huge hit. It has a beautiful dark pink colour and is particularly nice with carrot and celery sticks. My 2 and 4 year old were fighting over it!  I'd definitely make this again.

Title: Re: Roasted Beetroot Dip
Post by: cookie1 on November 27, 2012, 05:13:22 am

I haven't tried this one, must do so. I love beetroot.

Title: Re: Roasted Beetroot Dip
Post by: Wonder on November 27, 2012, 06:16:06 am

We have some beetroot growing so I might give this one a go soon.

Title: Re: Roasted Beetroot Dip
Post by: wolf77 on August 20, 2013, 01:43:18 am

csn you freeze this dip?