How to Make Beetroot Dip

Step-by-Step Guide

1. 1

   Step 1: Wash beetroot.

   Leave the skin intact; use a vegetable brush to remove stubborn stains.
   
   Trim off stems to about 3cm/1.5" in length.
2. 2

   Step 2: Place the beetroot in a heavy-based saucepan filled with salted water.

   ,,, When the beetroot is cool enough to handle, use a peeler to assist removal of the beetroot skin.
   
   After cooking, it should come off easily. ,, Put the beetroot purée into a serving bowl. , Brown slowly over low heat until the fragrance is released.
   
   Keep stirring
   - do not allow seeds to burn or you will need to start again.
   
   Allow the seeds to cool and then grind in a mortar and pestle. , Add ginger, sugar and salt to taste.
   
   Mix together well. , Place the bowl out with a selection of suitable dipping breads and any other dips.
   
   Alternatively, serve the beetroot in carved out veggies, as shown in the photo accompanying this article.
3. 3

   Step 3: Allow the beetroot to simmer over low heat for three quarters of an hour

4. 4

   Step 4: or until tender.

5. 5

   Step 5: Drain beetroot and allow to cool slightly.

6. 6

   Step 6: Peel beetroot.

7. 7

   Step 7: Chop the peeled beetroot into chunks.

8. 8

   Step 8: Blend the beetroot until smooth.

9. 9

   Step 9: Fry the cumin seeds in a dry

10. 10

    Step 10: heated pan.

11. 11

    Step 11: Mix crushed cumin into the puréed beetroot.

12. 12

    Step 12: Serve.

Detailed Guide

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