Beet and Ginger Dip
I had 3 little beets that needed to be used so I went looking on my bookshelf for an idea. Borrowed from ‘1000 Sauces, Dips and Dressings’, by Nadia Arumugam, if your beets are already roasted, this dipping goodness takes mere moments to make – enjoy!
~250 g cooked and cooled beets, peeled and roughly chopped
1 clove of garlic, crushed
2 t. coriander AND 1 t. ground ginger
1/2 t. EACH kosher salt AND freshly ground pepper (or more to taste)
~3/4 c. plain Greek yogurt
chopped herbs for garnish – or to add in directly! mint and chives are suggested, but orange also goes well with beets
Place the beets, garlic, coriander and ginger into your food processor and pulse a couple of times. Add in the spices and the yogurt and process until smooth. Taste for seasonings (we thought some hot sauce would be good!), adjust as you wish and then garnish and serve.
This would be terrific with any sort of chip or cracker, but we loved it with a bunch of cut up vegetables.