Spiced beetroot dip

Organisation: Readers Digest Cooking for Diabetes

Preparation: 15 minutes

Cooking time: 40-60 min

Serves: 4

Type of recipe: Snacks

Recipe

BEETROOT is very sweet (yet low in kilojoules) and provides significant amounts of vitamin C, -folate and potassium. The leafy tops are high in calcium and iron.

This vibrant Beetroot and Yogurt Dip is a bold and flavorful treat! Roasted beetroot combines with creamy, tangy yogurt and a perfect blend of spices like cumin, coriander, cinnamon, and paprika. The result is a rich, earthy dip with a zesty kick from lemon and garlic.

Ingredients

5 beetroot (about 1 kg)
1 cup (250 g) low-fat natural yogurt
2 cloves garlic, crushed
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
freshly ground black pepper

Method

1. Cut off the beetroot stems about 1 cm from the roots (no closer). Leave the long root at the bottom attached. Scrub the beetroot bulbs very gently but thoroughly, being careful not to break the skin.
2. Cook the beetroot in a large saucepan of simmering, salted water for 40–60 minutes, or until tender. Drain and allow to cool slightly. When cool enough to handle, rub off the beetroot skins. It is a good idea to wear rubber gloves when doing this to prevent your hands from becoming stained.
3. Finely chop, grate or process the beetroot in a food processor, then transfer to a bowl.
4. Add the yogurt to the beetroot along with the garlic, lemon juice, oil, cumin, coriander, cinnamon and paprika and mix well. Season to taste with pepper. Cover with plastic wrap and refrigerate until required. Serve with warm crusty bread.