Beetroot dip is a delicious dish made from roasted beets, combined with ginger, basil, and sour cream, giving it perfect taste to the palate. You can relish it as a spread, a dip or as canapé with some fine cheese. This recipe can’t get more simple and delicious as it gets. It is also packed with all the nutrition from beetroot, making this a healthy party appetizer as well. You can serve Beetroot Dip Recipe With Crackers, or fill the dip in your sandwiches along with veggies or enjoy with nachos.
Here are a few more dips you would also love to try for your next movie party
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Philips Food Processor
Cooks in 20 M
Total in 35 M
To begin making the Beetroot Dip Recipe, we will first have to roast the beets. You can do them two ways, in the oven or in a wok. I personally like the wok, as it is quick and easy.
Heat a tablespoon of olive oil in a wok on medium heat; add in the diced beetroots, ginger and garlic.
Sprinkle some salt and saute on medium heat until the beetroot is cooked and tender. You can optionally cover the pan and cook the beetroot; as the steam created will make the beetroot cook faster.
Once the beetroot is cooked, bring all the ingredients into the food processor and pulse to make a dip that is smooth and creamy.
Transfer the Beetroot pesto dip into the serving bowl, squeeze in the lemon and check the salt levels. Adjust the spices to suit your taste.
Serve the Beetroot Dip as a spread or as a canape topped with cheese for your parties or fill the dip in your sandwiches along with veggies or enjoy with nachos.