Beetroot and Yogurt Dip
The first easy thought for any day snacking is a pack of potato wafers!! Despite being tempted to think the same most of the times, I strongly oppose it, and would just like to put that extra bit of ” thought”, Believe me, that’s all it takes, not even loads of effort, if thought carefully, we can serve the tasty and healthy in no time. The idea to explore the food in a different way every time you come across any gorgeous vegetable or fruit…..I have tried to use beetroot in many ways just for the fact that this iron and minerals laden vegetable is an understated player in most of our cuisines.
With summers catching up I am planning to experiment with lots of dips and spreads with refreshing and simple ingredients that can be whipped up on the go…..
| Prep Time | 15 minutes |
| Servings |
cup
|
- 1 Fresh Beet small
- 1/2 cup Greek yogurt
- few Sprigs Coriander chopped
- 1 tsp Black pepper coarsely ground
- 1 TSp Lemon Juice
- Salt to taste
Ingredients
|
|
- Wash, peel and grate the beet. .
- Keep the curd ready in a bowl by whisking it to get smooth texture
- Finely chop the coriander (I like to use the tender stem of the fresh coriander along with the leaves)
- Add beet and other ingredients to the curd and mix gently.
- Adjust the seasoning and sourness to suit taste.
- Store in glass closed container in refrigeration
Greek yogurt can be replaced with homemade curd, hung for about an hour and chilled to use.
For coriander I like to use stalks and leaves both as it adds to the flavours.
Serve with Crudities or Roasted Papad (popadam)
The trick to store it in refrigeration for up to a week in warm weather is use fresh set curd to prepare this.
This tastes amazing as a spread in sandwiches and rolls .
It can be whipped up into a salad dressing too.
This sounds delicious – I love a good beetroot dip!