Thursday, 13 December 2012

Moroccan beet root dip

I had never realized how easy beet root is to grow. It adds a lovely earthy taste grated into salads, but I love beet root dip.

Remove the tops and the roots but not the skin. Wash them thoroughly then cut up and place in baking tray.

Toss them in oil and sprinkle with salt. Bake in a slow oven till cooked. To save on electricity I usually bake something else at the same time.
When cool I put the beet root in a food processor, add about 100 gm of cream cheese, just a splash of olive oil, 2 tablespoons of runny honey, juice of 1/2 a lemon, 1/4 teaspoon of chili powder and 1/2 teaspoon of cumin. Adjust the spices to your taste. Process till smooth.

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