Beetroot Dip

Dips are fun food that can be part of a snack or can be the basis for interesting starters when you have guests. Recently, we had some friends over and had 4 types of dips served with toasted baguette slices, toasted pita slices and nachos. Here are some healthy dips that I definitely hope you will try and enjoy. As usual, these are really easy to make.

I start with the Beetroot Dip.

Ingredients:

1 Medium Beetroot

1 Tablespoon cumin powder

1/4 Teaspoon pepper

3 Tablespoons yoghurt

1/2 Teaspoon lemon juice

Salt to taste.

Method:

1)Boil the beetroot in a pressure cooker and remove the skin and chop into large pieces. Alternately, remove the skin of the beetroot and chop it into pieces. Saute in a pan ( add a little water and close    the pan with a lid) till the beetroot is cooked.

2) Grind the chopped beetroot in a mixer until it is smooth. 

3) Add cumin powder, yoghurt and lemon juice and grind once more

4) Add required amount of salt and pepper to this mixture

5) Serve chilled or at room temperature with toasts or nachos or even crudites.

Optional Additions:

Instead of boiling or cooking the beetroot, you can bake in an over after drizzling some olive oil. This will give a slightly different flavour to the dip.

Add herbs of your choice like chopped parsley/ dill/ basil for different flavours.

Nutrition:

High in

 iron.

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free