Creamy Beetroot and Sour Cream Dip
Recipe: #35802
October 02, 2020
Categories: Dips, Snacks, Cheese, Beet, Appetizers, Game/Sports Day, Picnic, Potluck, Oven Bake, No Eggs, Vegetarian, Sour Cream, more
"From our weekday newspaper The West Australian."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (335.1 g)
- Calories 321.1
- Total Fat - 24.1 g
- Saturated Fat - 5.1 g
- Cholesterol - 10.2 mg
- Sodium - 174.4 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 9.9 g
- Sugars - 8.8 g
- Protein - 12.2 g
- Calcium - 214.4 mg
- Iron - 2.7 mg
- Vitamin C - 254.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 200°C
Step 2
Wrap beetroots in a large piece of foil and place on a baking tray and roast for 1 hour 30 minutes or until completely tender (test by piercing with the tip of a small sharp knife).
Step 3
Meanwhile, heat 1/4 cup (60 ml) oil in a frypan over medium-low heat and add garlic and shallot and cook, stirring regularly, for 6-8 minutes until very soft and fragrant but not coloured and then remove from the heat and cool to room temperature.
Step 4
Remove beetroots from oven and cool to room temperature and wearing gloves, peel the beetroots and cut into large pieces and place beetroot in a food processor and whiz until finely chopped, then add garlic and shallot to the food processor, followed by mustard and vinegar and then add remaining 1/4 cup (60 ml) oil and caraway and whiz until combined.
Step 5
Fold through half of the sour cream and season to taste.
Step 6
Spread into a serving dish and ripple through remaining 50 grams sour cream and top with dill and pecorino and s6erve with crackers and grissini.
Tips
No special items needed.
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