Beetroot & Dill Dip from Naturally Nutritious Wholefood Cookbook

Ingredients:

3 medium beetroots, washed, tops removed and quartered

½ cup (125 ml) plain thick yoghurt 

2 tbsp (30 ml) almonds or cashew nuts, chopped

1 clove garlic, chopped

2 tbsp (30 ml) freshly-squeezed lemon juice

1 tbsp (15 ml) extra-virgin olive oil

1 tbsp (15 ml) chopped fresh dill tips or 1 tsp (5 ml) dried dill tips

¼ tsp (1 ml) ground or freshly grated nutmeg

½ tsp (2 ml) ground cumin

¼ tsp (1 ml) paprika

¼ tsp (1 ml) unrefined salt

freshly-ground black pepper to taste

1.   Steam beetroots over a deep-sided saucepan.

2.   Alternatively, roast covered and sprinkled lightly with olive oil in a pre-heated oven at 200°C.  

3.   Steam or roast for 40 to 50 minutes or until soft when pierced with a knife.

4.   Place the yoghurt in a bowl.

5.   Place cooled beetroots & the remaining ingredients in a food processor, except for the yoghurt, & pulse gently until thick & smooth. 

6.  Fold smooth beetroot paste into the yoghurt and allow to infuse for 30 minutes.

Variation:

Replace the fresh dill with 1 tbsp fresh coriander.