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Beetroot and Yoghurt Dip

by Claire Thomson from The Five O’Clock Apron

Beetroot and Yoghurt Dip from Claire Thomson's The Five O'Clock Apron cookbook. This wonderfully coloured dip is delicious served with breadsticks as an afternoon snack or as part of a selection of antipasti.

Introduction

Beetroot and Yoghurt Dip from Claire Thomson's The Five O'Clock Apron cookbook. This wonderfully coloured dip is delicious served with breadsticks as an afternoon snack or as part of a selection of antipasti.

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Ingredients

500g cooked and peeled beetroot, cut into chunks
1 clove of garlic, peeled
2 tsp cumin seeds, roasted and ground
1 tbsp red wine vinegar or balsamic vinegar, or to taste
3 tbsp extra-virgin olive oil
1 small bunch of dill, roughly chopped
100g plain yoghurt
salt

Essential kit

You will need a blender.

Method

1. Place the beetroot in a blender with the garlic, cumin, vinegar, 2 tablespoons of oil and all but about 1 tablespoon of the chopped dill. Blend to an utterly smooth purée.

2. Add the yoghurt andpulse quickly,once or twice, to amalgamate.

3. Add salt to taste. You may also need a few more drops of vinegar if you want a sharper purée.

4. Spoon out into a shallow serving bowl or plate.

5. Top with the reserved chopped dill and the remaining tablespoon of olive oil.

6. Serve with flatbreads or breadsticks. This beetroot purée is also very nice studded with pieces of feta cheese on top.

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