Roasted Beetroot Dip

My husband and I enjoy entertaining and I also like introducing new dishes whenever we have family or guests over. This keeps me on the outlook for new dips, antipasti etc. which also means scouting the grocery stores for new gourmet crackers. And so it was that I spotted a new brand of gourmet crackers, Tucker’s Natural, imported from Australia which had a beetroot dip recipe on the back of the box. I’ve seen beetroot dip recipes before but most have the addition of sour cream or yogurt and as much as I like pink I just couldn’t see myself dipping into something that resembled a color I would wear!

The garden beet, with its deep-red roots, is eaten boiled either as a cooked vegetable or cold as a salad after cooking by adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe beet soup, such as cold borscht, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption. Beetroots are rich in the nutrient betaine, which is important for cardiovascular health.

Makes 300g
recipe from Tucker’s Natural Gourmet Crackers

500g fresh beetroot, peeled and cut into 3cm chunks
75ml olive oil
2 cloves garlic, peeled
2 tablespoons chili jam
1 1/2 teaspoons roasted ground cumin seeds
1 1/2 teaspoons roasted ground coriander seeds
1/4 tsp salt flakes

Roast the beetroot in a little of the olive oil until cooked. Allow to cool. Place all ingredients into a food processor and blend until very smooth. Refrigerate until required. Transfer to a clean bowl and garnish with chopped chives.

The Culinary Chase’s Note: This crimson delight not only was delicious to eat but also very eye appealing. Enjoy!