Beetroot Dip Beet Dip Food

BEETROOT DIP / BEET DIP

Beetroot Dip / Beet Dip image

This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance

Provided by Chef floWer

Categories Lunch/Snacks

Time 5m

Yield 850 grams

Number Of Ingredients 10

Ingredients

2 (425 g) cans beetroots or 850 g beets, Drain
2 garlic cloves, Crushed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground cinnamon
sea salt, to taste
ground black pepper, to taste

Steps:

Discard all the liquid from the beetroot and beets can.
Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.

Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1

BEET DIP

Beet Dip image

Provided by Food Network

Categories appetizer

Time 37m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pound beets, peeled and cut into 1/4-inch chunks
1/4 cup water
2 teaspoons olive oil
1 tablespoon balsamic vinegar
Coarse salt
Cracked black pepper

Steps:

Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
Season with salt and pepper, to taste. Taste and adjust seasonings.

Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams

BEET-AND-TAHINI DIP

Beet-and-Tahini Dip image

We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 2h15m

Yield Makes 3 3/4 cups

Number Of Ingredients 8

Ingredients

1 1/4 pounds red or golden beets (about 4 medium)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon finely grated garlic (from 1 small clove)
Harissa oil, for serving (optional)
Flatbreads, for serving

Steps:

=Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

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