Beetroot Dip - Cuisinart BFP603U Manual

Beetroot Dip

500g beetroot, peeled & chopped
1 tbsp balsamic vinegar
250ml water
1 pinch dark brown sugar
1 tsp ground cumin
2 tbsp yoghurt or créme fraiche
1 tbsp olive oil
1 tbsp butter
Salt
Pepper
Heat the olive oil and butter in a large pan with lid. As the butter starts to
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brown add the chopped beetroot and stir, coating the beetroot with the
oil and butter.
Add the balsamic vinegar, a pinch of salt, pepper and the water. Stir to
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combine.
Place the lid on the pan and simmer the beetroot until tender. Check
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regularly ensuring the beetroot does not burn, adding more water if the
pan is boiling dry. Allow at least one hour to cook. Once cooked, reserve
any remaining liquid.
Add the beetroot, sugar and reserved liquid into the food processor and
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puree using the chopping blade.
Add ground cumin, salt and pepper to taste.
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Once the beetroot has cooled a little add the yoghurt or créme fraiche
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and stir through.
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