Monday, 3 November 2014

Healthy Home Made - Raw Beetroot Dip

Beets, beets, the magical food, the more you eat, the quicker your liver can process toxins, the quicker your liver processes toxins, the better you feel, so eat your beets with every meal!


But seriously, the beetroot is an amazing vegetable, and is both delicious and good for you. 
Did you know that the beta cyanin, the pigment that gives beetroot its amazing colour, is actually an antioxidant? It helps speed up detox of your liver, so if you've gone out for a night on the town and are feeling a little worse for wear, try a glass or two of beetroot juice, it might just help beat that hang over.

Beetroot also contains betaine, a substance which relaxes the mind, and is used in other forms, to treat depression. It also contains trytophan, which is found in chocolate and contributes to a sense of well being.  

I myself love beetroot in burgers, the true Aussie way! But you can have it in various forms, such as dip, chips, grated in salad or even in soup. It's great raw or cooked. 

I recently bought a couple of bunches from Bushy Park and would normally turn them into chips, but I thought, with the weather warming up, why not try our hand at a beetroot dip. 



Clearly it's a messy venture, so make sure you have lots of room, and cleaning products on hand. Food handling gloves are also your best friend, have a few pairs on hand (pun intended) and swap them out if you get any holes, otherwise you risk having pinky purple skin for a few days.

You'll need:
850gm of fresh beetroots, peeled - cut into medium sized chunks. The smaller the bits, the quicker and easier they blitz. You can also cut the beets into small cubes for a chunky version.
2 cloves of garlic
about a cup of natural Greek yoghurt
1/2 tsp ground cumin
1/4 tsp ground cinnamon 
1/2 tsp ground coriander
salt and pepper to taste

Feel free to add any other spices or herbs depending on your tastes. Everyone is different, and you may not like Cumin, but love turmeric etc etc. 

Chuck the beets and garlic in the food processor (or not), and blitz until smooth.
Now throw in the spices and seasoning's and blitz until combined.
Transfer to a bowl and fold in the yoghurt, spoonful at a time, until it suits your tastes. You might find you want more yoghurt, and that's cool, just add more!




Now, some people among us may not like the fact this is raw, and may comment that they don't like the 'raw' taste. That's perfectly fine, we always have a way of working around these things

If you don't want Raw dip, then:

Cut the beets into chunks, and lightly coat in oil and spices. Roast at 180°c for about an hour. Take them out of the oven and allow to cool, then blitz and add yoghurt.

I did not prepare my space very well... whoops!


This recipe makes quite a lot of dip, so unless you eat beetroot dip twice a day, every day, you can either halve the recipe, or make the normal amount, and give it away as presents. 

Unfortunately, I've found it doesn't really freeze very well, but will store in the fridge for a couple of weeks.

Just charming isn't he.

Anyhoo, let me know if you have any other delicious uses for beetroots! I have a chutney recipe I've been dying to try, so when I do, you lovely readers will be the first to hear about it!

Love,

J xx