Beet Root Dip
by Foodie #537150
This recipe has been viewed 2837 times
This dip can be served with pita bread, falafel or with any mexican or lebanese starter.
- Boil the beet root in a pressure cooker around 2 whistles.
- Allow the steam to escape before opening the lid and keep aside to cool.
- In the meantime, combine the curds, lemon juice and salt and pepper in a serving bowl.
- When the cooker is cold open the lid, remove the boiled beet root and keep aside to cool.
- After it is cooled peel them and blend them in a mixer and add it to the curd mix.
- Stir with light hands and garnish with fine cut kothmari or parsley. And drizzle olive oil and serve.
This recipe was contributed by Foodie #537150 on 04 May 2013My name is Nina Shah, and I live in Andheri, Mumbai with my husband and two daughters. We aren't the...
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