I have tried beetroot dips before, and always have trouble stopping once I start (curse you, yummy dips!) so I thought I would have a go at my own. It was delicious, and the colour is amazing. I'm planning on whipping this up again for Christmas with some of the beetroot from the freezer.
1c boiled beetroot - peeled and mashed
3T caramelised balsamic vinegar
100g feta (smooth and soft variety)
2T Greek yoghurt
salt and pepper
1. In a frying pan, dry roast the cashews and cumin for a few minutes until the cumin is fragrant.
2. Place the cashews and cumin together with the other ingredients into a food processor. Process until the desired consistency. I left mine a little chunky, but you can pulse it until
3. Check the seasoning and adjust as necessary.
4. Serve or store in the fridge for a day or two.
Got any good recipes for beetroot? I've a freezer full of it? Have you thought about Christmas dinner yet? I can't believe I've thought of even the dip this far out!