Everyone likes a nice bit of wine tasting with friends on a Saturday night. However, the question is what sort of nibbles should you serve? Crisps, dips and fresh baguette with cheese and olives were the order of the day which gave me the opportunity to try a new recipe - Roast Beetroot Dip.
First, take 450g of fresh beetroot (not pickled) but it can be pre-cooked. Chop into chunks and roast in a 200C/400F oven. If the beetroot is fresh, check to make sure it is cooked through.
Cool the beetroot before adding to a blender and blitzing until very fine but still quiet course. Move into a bowl and mix in 250g Greek yogurt, 2 tbsp of lemon juice, 1 tsp of cumin an tsp ground coriander. Then add pepper and salt to taste as well as a little caster sugar if the dip is too tart.
Serve with lovely hot bread, cucumber, carrots or nice warm fresh pita
Lx
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