Fabulous beetroot dip recipe

March 05, 2020

Beetroot dip recipe from The Modern Cooks Year

One of our favourite new books at Tara Dennis Store is The Modern Cook's Year by Anna Jones. Filled with "vibrant vegetable recipes to see you through the seasons", it's an brilliant tome to have on hand year round in your kitchen to inspire you to expand your collection of good, wholesome recipes using staple ingredients that are always on hand.

The Modern Cook's Year by Anna Jones

We love that all of the recipes seem doable. "There’s nothing with complicated ingredients, just things you’d have in your pantry, with a few herbs added," says Tara Dennis Store Manager and resident foodie, Avalon. 

A great place to start is with a new twist on a staple for both family and party food - the classic dip. If you often admire fresh beetroot at growers' markets, wishing you had a recipe to experiment with, here's your chance.

"A dip, spread or hummus is a very useful thing to have in your fridge." Anna Jones, The Modern Cook's Year

 

INGREDIENTS

500g raw or cooked beetroots

extra virgin olive oil

2 soft, pitted Medjool dates

1 small clove of garlic, finely chopped

4 tablespoons Greek yoghurt

a small bunch of dill, chopped

2 tablespoons red wine vinegar

100g feta cheese, crumbled

a small handful of walnuts, roughly crushed

1/2 teaspoon nigella seeds

TO SERVE

yoghurt flatbreads (see page 456 of The Modern Cook's Year)

crunchy vegetables

INSTRUCTIONS

If you are cooking your beetroot, wash them, leaving the skins on, then cover with boiling water and simmer for about 40 minutes, or until they are tender to the tip of a knife. Top up the water when needed. Drain the beetroot, the leave them to cool.

Once cool, peel the beetroot and blend in a food processor with 4 tablespoons of olive oil, the dates and a pinch of salt until you have a totally smooth purée.

Transfer to a bowl and add the garlic, yoghurt, most of the dill, the vinegar and a pinch of salt if you think it needs it.

To serve, sprinkle over the feta, walnuts, nigella seeds and remaining dill, then drizzle with a little olive oil. Serve with the yoghurt flatbreads and crunchy vegetables, for dipping.

 The Modern Cook's Year by Anna Jones

Find more recipes, tips and healthy eating guidance in Anna's beautiful book at Tara Dennis Store at Wahroonga and Balmain.

Browse our range of cookbooks>>

Serve up in one of our lovely Wonki Ware dishes for an extra handmade touch.

Wonki Ware bowls

Browse our serveware range>>

 

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