Last week, you might remember that Roy purchased a huge bag of beetroot. He wasn't sure what to do with it, but the price was too good to resist, and he hoped his friends and family might have a few suggestions. His Great Grandma kindly shared her recipe for pickled beetroot, which Roy made last week (and they were really tasty!), and another friend shared her recipe for beetroot salad. Roy had enough to try out the salad too, which he thought was delicious, and also thought might make a great base for a dip. He tried turning it into a dip and was really happy with the results, so thought he would share both recipes with you. So this week, Roy Creates Beetroot Salad and Dip.
You Will Need:
- Beetroot (Roy used 1 very large beetroot, because he didn't want too much, but adjust the proportions to suit if you want to make more)
- 3 Tablespoons of olive oil
- 1 tablespoon of white wine or white balsamic vinegar
- 1/2 a tablespoon of dijon mustard
- 1 teaspoon of honey
- Salt and pepper to taste
For the dip, you will also need:
- Thick, Greek or Natural Yogurt
Method:
- Cook and peel the beetroot. Roy did this at the same time as he cooked the beetroot for the pickles (find the instructions here), but you can bake them and then peel them instead if you like.
- Grate the beetroot. Roy used a box grater, because he wanted reasonably large grated pieces.Roy also recommends using rubber gloves to keep your hands from going red.
- Mix the dressing made of oil, vinegar, mustard, honey, salt and pepper in a bowl.
- Drain the beetroot (reserving the liquid)
- Add the dressing to the beetroot and stir.
- Enjoy! This works well as a salad or as a relish for meat.
If you want to turn this salad into a creamy dip:
- Take some of the beetroot salad, including the dressing, and transfer to another bowl.
- Add enough yogurt to make a creamy dressing.
- If you want to make the dip more runny but don't want to add any more yogurt, add a little of the reserved beetroot juice.
- Serve on crackers or as a relish with meat and enjoy!