This is a simple and easy dip to make when entertaining.
5 Medium Beetroot (peeled and cut into 2cm cubes)
2 Teaspoons of Apple Cider Vinegar
2 Tablespoons of Yoghurt (full fat)
1 clove garlic (crushed)
Salt & Pepper
Water for Cooking
In a medium pot, place the cut beetroot cubes and cover with just enough water. Add the Apple Cider Vinegar and bring to a gentle boil on medium to high heat. Reduce the heat and allow to simmer gently for 20 minutes or until the beetroot is cooked through. Test with a fork or skewer.
Strain the water from the pot and allow the beetroot to cool for 5-10 minutes. Place the beetroot in a kitchen whiz or blender, add the yoghurt, crushed garlic, salt and pepper and blend until it’s smooth. The dip should be a smooth and thick consistency.
I use rubber gloves when peeling beetroot to avoid staining the hands. I add vinegar to the cooking process as this helps bring out the sweetness of the beetroot. If you do not have Apple Cider Vinegar feel free to use what ever you may have in your pantry. When using different types of vinegars, some are very strong and acidic and others such as Balsamic are sweet. Add a little at a time to the beetroot to ensure that you are happy with the balance.