Tangy Fermented Beet Dip
With a hint of aromatic spices and yogurt, this dip makes an excellent accoutrement to fresh veggies or flat breads and is even delicious used as a spread on sandwiches. Packed with all the goodness of the probiotics found in the vegetables, the addition of yogurt only makes it even better from a probiotic point of view and garlic packs a prebiotic punch. Enjoy!
Serves 6
Prep time: 30 minutes
Ingredients:
- 2 200 ml packs Caldwell Beets (or homemade beets produced with Caldwell’s starter culture)
- 1 cup of Greek yogurt or thick kefir (feel free to use vegan yogurt or 1 cup of silken tofu as a dairy-free alternative)
- 1-2 cloves of garlic (depending on your taste)
- 1 tsp each cumin and coriander powder
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
Accompaniments:
- Pita chips (toasted pita bread points), bagel chips, organic corn or potato chips, a mix of fresh vegetable crudités or use as a spread on your favourite sandwich!
Instructions:
- Place the beets in a colander and allow them to drain. Reserve the liquid to add to vinaigrettes and other dressings.
- Meanwhile, place all of the remaining ingredients into the bowl of a food processor. Add in the beets once they’ve drained and process everything until you reach your desired consistency.
Tip:
This is an incredibly versatile recipe. Feel free to substitute other herbs and spices in lieu of the ones mentioned above. Mint, dill and even grated cucumber add a wonderful twist to this delicious dip.
Bon Appetit!
