Creamy Beetroot and Sour Cream Dip

6
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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