Quick Beetroot & Yoghurt Dip

Here’s a very quick and easy recipe based on an idea from the Turkish Food Safari program.

I love using my Thermomix for making dips. They are a big hit with family & friends and so quick and easy.

The difference with this recipe is that I decided to chop up the beetroot in the Thermomix before starting the cooking, so greatly reduced the time needed to cook it. I do the same with soups like pumpkin soup after Raymond Capaldi did a demo at Tony Tan’s one night.

Ben Shewry from Attica also demonstrated a beetroot biscuit (you need to ask him for the recipe) at a recent class and the same process of chopping & then cooking would be useful for making those (I think?!!)


Beetroot & Yoghurt Dip

Ingredients:

1 medium onion, peeled and cut into quarters
1 Tbsp olive oil
2 medium beetroot, peeled and roughly cut into eighths
1 tsp ground coriander
½ tsp ground cumin
1 MC (100ml) water
2 – 4 Tbsp natural yoghurt (depending on your palate)
Salt, pepper, sugar to taste
Olive oil to drizzle

Method:

Place onion pieces in TM bowl and chop for 5 seconds at speed 7. Add the olive oil and sauté for 3 minutes at 100°C on speed 1.

Add the beetroot pieces and process for 3 seconds at speed 7, (make certain that the Measuring Cup(MC) is in place before doing this!!), scrape down bowl and process for another 2 - 5 seconds at speed 7, depending on how well minced the beetroot becomes. You want to have pieces smaller than a pea but larger than grains of rice and it will not be homogeneous. Add the coriander & cumin and cook for 3 minutes at 100°C on speed 1, and finally incorporate the water and cook for 15 – 20 minutes at 100°C at speed 1.

Check after 5 minutes to see if the bowl needs to be scraped down and to make certain that it is not drying out too much. You may need to add some more water but it should not be swimming in water – otherwise make borsch from that lot & start again.

When the beetroot is fairly soft you can leave it to cool in the machine. Once cool it is time to blitz the mix. Scrape down the sides, place the MC on top and preferably a clean cloth around it. Blend for 10 seconds by slowly going from speed 1 to speed 9, scrape down the sides and repeat until you have a smooth mixture.

Add the yoghurt and mix for 3 seconds at speed 4. Check and adjust seasonings then plate up and enjoy. Serve with toasted Varoma Bread

See also here