Beetroot dip

Season:  All year

Type:  Starters

Difficulty:  Easy

Serves:  6 at home or 24 tastes in the classroom

Fresh from the garden:  beetroot

Recipe source: Adapted from Bill Granger’s Bill’s Basics

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • peeler
  • scales
  • food processor
  • juicer
  • 4 small serving bowls
  • 4 serving plates
Ingredients

  • 250 g cooked beetroot
  • 125 g yoghurt
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cumin
  • ¼ ground coriander
  • sea salt & freshly ground black pepper
  • 4 flat breads, to serve

 

What to do

  • Set out your equipment and ingredients.
  • Rub the skin off the cooked beetroot.
  • Chop the beetroot into 2 cm cubes and put in the bowl of the food processor along with the yoghurt.
  • Juice the lemon and add 2 tablespoons to the food processor.
  • Add the cumin and coriander.
  • Blend until smooth.
  • Season with sea salt and black pepper.
  • Cut the flat breads into small triangles and arrange on the serving plates.  Spoon the dip into the serving bowls and place a bowl onto the centre of each plate.
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