ROASTED BEETROOT DIP

When I was a kid a summer salad was not complete without a couple of slices of vinegary preserved beetroot, usually out of a can, bleeding into all the carefully composed ingredients on the plate. Mum’s parents set aside the entire backyard to growing vegetables, including beetroots and I fondly remember Grandma’s homemade intensly sweet version of pickled beets. Fast forward the film  thirty, if not forty years, and I discover beets of another dimension. The sweet earthy richness of baked beetroots and the fresh sharpness of shredded raw beet salad are now standard dinner menu items. Be warned this dip is addictive!   

3 medium sized beets

1 clove of garlic

½ cup natural yoghurt

1 teaspoon salt

Freshly ground black pepper

½ teaspoon wasabi or horseradish

Wrap the beetroots in aluminium foil and bake in a moderate oven for 1 hour or until soft  when pierced with a skewer. Remove from the oven and allow to rest until cool enough to handle. Slip the skins from the beets and chop roughly. In your processor, blitz the garlic clove until finely chopped. Add the beets and process to a puree. Add the yoghurt, salt, pepper and wasabi, blitz to combine.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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