Last updated on: By KayleneFiled Under: Appetizers, Recipes2 Comments
With only 3 ingredients, which include roasted beetroot and garlic, this tasty beetroot dip is the perfect appetizer for a party or summer BBQ!
I have never really been a big fan of beetroot dip before now. I have tried some bought beetroot dip years ago but I didn’t really like it. Perhaps it was just the brand or maybe beetroot dip just tastes better when it is freshly made.
Now that I have my own fresh beetroot in the garden I thought that I would have a try at making some of my own beetroot dip. I found this recipe over at Not Quite Nigella and I have modified it just slightly. The original recipe looked very easy and better still it only required 3 ingredients; beetroot, garlic, and Greek yoghurt. I already have my own beetroot and garlic so all I needed was the Greek yoghurt! Technically this recipe has four ingredients but you can omit the olive oil when roasting your garlic if you prefer.
I found this recipe very easy; once you have roasted the beetroot and garlic all you have to do is blitz everything up in the food processor. It is also quite healthy because the main source of fat is the Greek yoghurt. You probably could use low fat yoghurt but I used full fat.
While his beetroot dip can be served immediately I found that it was best if it is made a few hours in advance to allow the flavour to develop. If you can make it the day before you need it even better!
For anyone planning an Australia Day party or BBQ this dip would be wonderful!
If you have not tried roasting your own garlic before check out my post on How to Roast Garlic for more information.
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Mustard's piquancy can temper beetroot's sweetness resulting in an arresting flavour profile. Complementary flavours can be found in the earthy spice realm too. The bold flavours of garlic and cumin are nicely offset by the earthy sweetness of beets, creating a delightful harmony.
Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates. Beetroots are delicious raw but more frequently cooked or pickled.
You can also eat beetroot raw, peeled and grated into salads and slaws, or finely shaved as a 'carpaccio'. Wash and trim the leaves to use in salads and or as a garnish.
Certain fruits pair beautifully with beets to create balanced, delicious juices. Oranges, berries, melons, apples, pineapple, grapes, and kiwi all combine exceptionally with beet juice. The sweet and tart notes from these fruits complement the earthy vegetable flavor.
There is no evidence to suggest that beetroot can directly burn belly fat. Beetroot is healthy and nutritious. But no single food can cause fat loss in a specific body area. Following a balanced, calorie-controlled diet and engaging in regular physical activity are essential.
Great for blood flow, liver, pancreas and cellular respiration. Beets are a good source of folate and potassium, and they also contain betaine, which can help to lower blood pressure. Eating beets on a regular basis may lead to an increased rate of uric acid production, which is linked to gout.
With only a few exceptions, canned beetroots have about the same nutritional value as fresh beetroots. Fresh beetroots have double the phosphorus, potassium and folate, but 1 cup of sliced, canned beetroots has 14 percent of the recommended daily intake of folate and 4 percent of phosphorus and potassium.
Beets are a hardy root vegetable grown all over the world. The most common type of beet sold in grocery stores is Beta vulgaris, but there are many different varieties. They generally have an earthy, sweet taste that many people enjoy and are packed with nutrition.
Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.
Both eating beets and drinking beet juice will give you anti-inflammatory betalains and other phytonutrients. If you're looking to enhance athletic performance, drink up. Juicing beets delivers a concentrated dose of nitrates, antioxidants, vitamins and minerals. However, you lose the fiber when you juice the beets.
Moreover, beets are low in calories with zero cholesterol and a small amount of fat. However, the root is high in sugar and carbohydrates, so while you can consume the greens on top of the root in unlimited quantities, you should only have the root a few times a week. Beets are best from early spring to late fall.
Egg is full protein and with rice and beetroot this combination is together good in Carbs and Proteins and other minerals which are essential for our body. You would love to make this Egg and Beetroot Pulav again and again.
Yes, beets taste earthy and a little bitter. While this isn't a bad thing, Martinez says they're best when paired with bright, sweet, and fresh flavors. If you're boiling them, add plenty of salt (as if you were boiling pasta) and about a quarter-cup of red wine vinegar to the water.
Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets). Roasted beets taste like vegetable candy, and are so delicious my kids love them too!
Beetroot juice is rich in nitrates, which might negatively interact with certain blood pressure-lowering medicines, leading to a severe drop in blood pressure.
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