To come up with this perfected recipe, I personally made 10 of the top rated beetroot dips from the most reputable of authors I could find, I discovered that many of them were either bland or just overworked, so combining the best of the ingredients and with the addition of parsley I feel we have created not only the best tasting but the healthiest beetroot dip out there. I challenge you to find one better.
A quick, colorful and healthy beetroot dip recipe that is perfect for every day snacking or an appetizer/side dish for guests.
- 500 g beets cooked/boiled
- 1/2 cup fresh flat-leafed parsley chopped and loosely packed
- 2 tbsp lemon juice about half a medium lemon
- 3 tbsp tahini
- 2 cloves garlic chopped
- 1 tbsp olive oil
- 1/2 tsp pink salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1 tbsp pine nuts for decoration
- 1 tbsp olive oil for decoration
If you didn't buy already cooked beets, cook them first by trimming them and placing them in a medium-sized pot and covering with water plus a little extra. Bring to the boil and let simmer for 20-30 minutes. Run cold water over them and allow it to cool before peeling.
Once the beets are done it's as easy as placing all the ingredients except the garnish items into a food processor and blending for two minutes, or until the desired texture is achieved.
Spoon into your serving dish and with the back of a spoon make a hole in the middle of the dip, throw your pine nuts in and pour over the olive oil.