Beetroot Dip
  • Cooking Time: 20
  • Servings: 1
  • Preparation Time: 30
  • 5 medium-sized beetroot
  • 1 cup plain yoghurt
  • 3 tablespoon Natvia
  • 2 tablespoon vinegar
  • 2 tablespoon tahini (sesame paste)
  • 1 teaspoon horseradish
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Olive oil (optional)
  1. Strain the yoghurt overnight. This can be done by placing a cloth filter (e.g. cheesecloth) over a large tub, tightening in place with a rubber band (leaving a gap between the cloth and the bottom of the tub). Place the yoghurt in the filter and cover with the tub lid.
  2. Trim and peel beetroot. Cut into quarters and steam until tender (about 15min). Allow to cool completely.
  3. Chop the beetroot coarsely using a blender or food processor.
  4. Mix in all remaining ingredients including the yoghurt. Adjust sweetness and vinegar according to taste, and add olive oil to adjust consistency. Store in fridge for up to a week.
Straining the yoghurt beforehand produces a nice thick dip. You can skip this step, but the dip will be runnier. This recipe makes about 1 kg dip, which is good enough when you have a party. If it’s just for the family then halve the quantities (unless they really love beetroot dip!).