Beautiful Beetroot Dip
Beetroots are plentiful at any time of year and have the benefit of being inexpensive to buy and very easy to grow – even in pots! This spread is bright with that fantastic purple beetroot colour and uses one of my favourite herbs of all time: tarragon. There are various types of tarragon (you can read about them here) so just use the one you can get and if you find it does not have a lot of flavour, use a different one next time.
- 300 g Beetroots Green stalks removed
- 3 tbs Sour cream
- 30 g Horseradish sauce or 1 tsp grated fresh horseradish
- 30 g Tarragon leaves chopped finely
- 30 g Cucumbers finely cubed
- 1/2 Lemon squeezed for the juice only
- 1 tbs Capers very finely chopped
- 1 Spring onions green and white parts, finely chopped
- Black pepper to taste
- Place the beets in cold water and bring to the boil You will need to simmer them for 60 minutes for a large and 30 minutes for small beets. If you do this in a pressure cooker it halves the cooking time.
- Let them cool and then remove them from the water (in the sink) and slip the skins off with your hands. Remove the top and the tail too.
- Chop the beets into small cubes and then, using a fork, roughly mash about 2/3 of them. Place the beets into a big bowl.
- Add the rest of the ingredients except the sour cream and the salt/pepper and mix well to blend everything together.
- Add the sour cream and give it a stir. Add salt and pepper, stir again. Taste and adjust. You may want more lemon juice, for example.
- Scrape this into an attractive bowl and use it as a dip for crackers or raw vegetables.
Tried this recipe?Let us know how it was!