Beetroot, mint and coriander dip

Name: Beetroot, mint and coriander dip
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 4 (about 600g) beetroot bulbs, unpeeled, roots and stems removed; 1/2 cup loosely packed fresh mint leaves; 1 tbsp extra virgin olive oil; 1 tsp ground coriander; Salt & freshly ground black pepper; Turkish pide, to serve (see related recipe)

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 8

Cost: $3.68 /serving

Author : Rodney Dunn

boil spring summer

Ingredients

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4 (about 600 grams) beetroot bulbs, unpeeled, roots and stems removed1/2 cup loosely packed fresh mint leaves1 tbsp extra virgin olive oil1 tsp ground corianderSalt & freshly ground black pepperTurkish pide, to serve (see related recipe)

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Instructions

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Step 1

Place beetroot in a saucepan of cold water and bring to the boil over high heat. Cook, uncovered, for 40 minutes or until tender. Drain. Set aside for 20 minutes to cool.

Step 2

Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place beetroot, mint, oil and coriander in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a bowl and serve with pide.