Backyard Harvest time – Beetroot Relish
The last of our first crop of veggies from the veggie patch are ready. So we have fresh Beetroot to harvest. Having never cooked beetroot before I hope this goes well. After lovingingly growing it in our backyard veggie patch I would hate to stuff up the last stage – the cooking! So here goes… I am going to attempt a relish because I thought it might be an easy place to start and because I love it as a dip. Any ideas for the rest of the beetroot crop?? Leave your best beetroot recipes as a comment below
Roasted Beetroot relish/dip
Preparation time: more than 30 minutes
This dip is rich burgundy in colour and is a great complement to soft cheese.
5 medium beetroot
100 g roasted cashews
300 mL light sour cream or plain natural yoghurt
20 g parmesan cheese grated
2 cloves garlic finely chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon ground cinnamon
Method: Preheat oven to 200°C. Trim and gently scrub the beets and then individually wrap in aluminium foil. Roast in the oven, turning occasionally, for 1 hour or until they are tender. Remove from oven, open foil and leave to cool for 10 minutes. Wearing rubber gloves, gently rub beets to peel and discard skin. In a food processor add cashews and beetroots and process until finely chopped. Add the remaining ingredients and process until well blended. Store in small plastic containers.
Recipe notes: Serve chilled with cracker biscuits or toasted Turkish or Lebanese bread. This dip can be frozen
And, be sure to let us know if you give this recipe a try.