Recipe: Beetroot dip
This is actually rather nice as a topping for a vegetable omelette.
Ingredients:
2 large beetroot
½ teaspoon ground cumin
1 teaspoon grated fresh ginger
½ tablespoon grated palm sugar
Method
Wash beetroot, leave skin on.
Cook whole in simmering salted water for 45 minutes. Drain and cool a little before peeling.
Chop beetroot coarsely then blend until smooth.
Stir in the cumin, ginger and sugar.
Keep refrigerated – will last a day or two.
Recipe: Beetroot dip
This is actually rather nice as a topping for a vegetable omelette.
Ingredients:
2 large beetroot
½ teaspoon ground cumin
1 teaspoon grated fresh ginger
½ tablespoon grated palm sugar
Method
Wash beetroot, leave skin on.
Cook whole in simmering salted water for 45 minutes. Drain and cool a little before peeling.
Chop beetroot coarsely then blend until smooth.
Stir in the cumin, ginger and sugar.
Keep refrigerated – will last a day or two.