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Nutrition Facts
Serving Size 1 grams 0g Recipe makes 850 grams)
Calories 0
Calories from Fat 0		(39%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 2mg		0%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 0.0g		0%
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New Years Eve / Father In Laws Birthday 2008

Chef floWer

Beetroot Dip / Beet Dip

Recipe #346743 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Chef floWer
Jan 5, 2009

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 New Years Eve / Father In Laws Birthday 2008 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

850 grams (change servings and units)

Ingredients

2 (425 g) cans beetroots or 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

Directions

1
Discard all the liquid from the beetroot and beets can.
2
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.
3
Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.

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Featured Reviews for This Recipe

From: Loretta in Louisiana

On Sep 14, 2009

I liked this dip but my kids did not. I tried this with flat bread and it was ok.

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From: French Tart

On Oct 10, 2009

I am a cheat with this recipe, as I know it already - or a very close version from Northern Cyprus! So, I knew that I would love it before I even made it Rose! The spices are ESSENTIAL to the flavour and I also kept mine a little chunkier for texture, not so pureed as suggested. I used fresh beetroot that was already cooked and bunged in an extra clove of garlic as I love it with beetroot. Made for make my recipe in the OZ/NZ forum edition #9 and very much enjoyed thanks! FT