Pink Party Food and Australian Market Beetroot Dip

That’s what we had for our off to the Alps party, sorry I should say Gathering, I’m assured that is far more glamorous!

Yes it’s a dip , yes it’s pink, yes to it being simple to make and yes it being tasty. That’s a lot of yes’

A recipe I picked up from Sophie Grigson, who in turn had picked it up elsewhere, isn’t that the best way with recipes, they get handed on and down.

Australian Market Beetroot Dip

Ingredients ~

  • 3 medium beetroot
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 200 – 250g soured cream or Greek yoghurt
  • 1 – 2 tbs lemon juice
  • Salt and pepper

Method ~

  • Cook the beetroot till tender – you can do this in the oven (wrapped in tin foil with a little olive oil), or boiled/steamed in a pan, or as I do when at home buy them freshly cooked from our local greengrocer.
  • When the beetroot are cool enough to handle, peel and roughly chop all of them except for one half. This half is grated and put to one side.
  • Dry fry the seeds until browned, and the scent rises. Cool and then grind them
  • Put the chopped beetroot, the spices, the sour cream or yoghurt and the lemon juice, along with a generous pinch of salt and pepper in a food processor and whizz them until smooth.
  • Pour the mixture into a serving bowl and then add the grated beetroot and gently mix it in. Check the seasonings and serve with flatbread, or Crudités .

Pink food – way to party!

And Pink Ski Boots 🙂

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