|Photo: Beetroot, mint and coriander dip recipe|
Mint and coriander add freshness and flavour to this smooth beetroot dip.
To Prep 0:05
To Cook 0:40
4 (about 600g) beetroot bulbs, unpeeled, roots and stems removed
1/2 cup loosely packed fresh mint leaves
1 tbs extra virgin olive oil
1 tsp ground coriander
Salt & freshly ground black pepper
Turkish pide, to serve (see related recipe)
Step 1 Place beetroot in a saucepan of cold water and bring to the boil over high heat. Cook, uncovered, for 40 minutes or until tender. Drain. Set aside for 20 minutes to cool.
Step 2 Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place beetroot, mint, oil and coriander in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a bowl and serve with pide.
You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature.
Australian Good Taste – October 2004 , Page 58
Recipe by Rodney Dunn
Photography by Ian Wallace
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