Beetrooot and Butterbean Dip
The Beetroot in this dip makes it into an almost surreal colored dish. I use it to accompany curries or as a spread on bread. It’s also a decorative dip to serve pre-dinner with some crisps or bread sticks. I made a lot of variations too, according to what is loitering in my fridge, this one has butter beans, but you can replace them with some full fat Greek yogurt and ad some feta cheese for a richer blend.
Ingredients
1 cooked beetroot
1 tin of butter beans
a big spoonful of Greek yogurt 10%
1 clove of garlic
a squeeze of lemon
Salt and pepper
Fresh coriander (or flat leaf parsley) as garnish
Method
Cook the beetroot - boil for 40 minutes till tender, rinse in cold water and peel.
Discard the brine from the beans. In a blender place beans, garlic and beetroot blitz till you have a smooth paste. Mix in lemon juice, yogurt and salt and pepper to your taste.
Arrange in a bowl and garnish with coriander
