Spiced Beetroot Dip

Beetroot are so unbelievably sweet at the moment so I thought beetroot dip would be the best thing to showcase these little beauties.

These particular beets were so sweet I had to add lots more lemon and salt than I normally would just to balance out the flavours!

Spiced Beetroot Dip

Ingredients:

3 large beetroot

1 large clove of garlic 

1 lemon, juiced 

2 Teaspoons ground cummin seed

2 Tablespoons of Tahini 

2 teaspoons apple cider vinegar

Salt to tast 

About 1/4 cup olive oil

Method:

Bake, peeled beetroot in a moderate oven until soft when poked with a fork. (about 35 minutes) 

Combine all ingredients including the beetroot in a food processor and blend until a good 'dip' texture. 

Refrigerate and serve with crackers.

Note: I made this with very sweet beetroot that were perfectly in season so adjust the lemon according to taste. 

 I promise I didn't mess with the colours between these two photos.
 Look at the difference. I think it must have been the beets oxidising after i blended them.  WEIRD!

I usually get a really upset stomach when I eat beetroot. Like really upset. Once after eating it I though my appendix were about to rupture. I have read a bit online about it and apparently its not that uncommon for it to affect the stomach. Anyone else get this when they eat it?

I find it hard to resist though so I just put up with the pain! ;)

xxxx