Beetroot dip is so easy to make, and it tastes much better than the commercialised dips you can find in the supermarkets. Like the hummus, It is a perfect homemade dip to use with crackers and raw vegetables such as carrots, celery or cucumbers.
2 large beetroots
1 small garlic clove
2 tbsp of fresh lemon juice
150g fresh ricotta
1 tbsp olive oil
Parsley leaves to serve
Salt, pepper, spices (optional)
Wash, peel and discard skin from beetroots.
Cut the beetroots in thin slices. Steam them for 30 minutes or until fork-tender.
Place the steamed beetroots, ricotta and garlic in a blender and process for 1 minute on medium to high speed.
Scrape the sides and bottoms with a spatula and process again for 30 seconds or until smooth.
Transfer to a bowl.
Then add the olive oil and lemon juice.
You can add salt, pepper or spices depending on your taste
As it is better to serve it cold, refrigerate the beetroot dip for few hours before serving with parsley leaves.
You can use yoghurt instead of ricotta if you want.