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Mint and coriander add freshness and flavour to this smooth beetroot dip.
To Prep 0:05
To Cook 0:40
INGREDIENTS 6
DIFFICULTY EASY
SERVINGS 8
Ingredients
4 (about 600g) beetroot bulbs, unpeeled, roots and stems removed
1/2 cup loosely packed fresh mint leaves
1 tbs extra virgin olive oil
1 tsp ground coriander
Salt & freshly ground black pepper
Turkish pide, to serve (see related recipe)
Method
Step 1 Place beetroot in a saucepan of cold water and bring to the boil over high heat. Cook, uncovered, for 40 minutes or until tender. Drain. Set aside for 20 minutes to cool.
Step 2 Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place beetroot, mint, oil and coriander in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a bowl and serve with pide.
Notes
You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature.
Australian Good Taste - October 2004 , Page 58
Recipe by Rodney Dunn
Photography by Ian Wallace
Save and share Beetroot, mint and coriander dip
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| Photo: Beetroot, mint and coriander dip recipe |
To Prep 0:05
To Cook 0:40
INGREDIENTS 6
DIFFICULTY EASY
SERVINGS 8
Ingredients
4 (about 600g) beetroot bulbs, unpeeled, roots and stems removed
1/2 cup loosely packed fresh mint leaves
1 tbs extra virgin olive oil
1 tsp ground coriander
Salt & freshly ground black pepper
Turkish pide, to serve (see related recipe)
Method
Step 1 Place beetroot in a saucepan of cold water and bring to the boil over high heat. Cook, uncovered, for 40 minutes or until tender. Drain. Set aside for 20 minutes to cool.
Step 2 Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place beetroot, mint, oil and coriander in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a bowl and serve with pide.
Notes
You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature.
Australian Good Taste - October 2004 , Page 58
Recipe by Rodney Dunn
Photography by Ian Wallace
Save and share Beetroot, mint and coriander dip
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
